| | Directions | | Heat grill. Generously cover mushrooms with olive oil, rosemary, and grill seasoning. Place flat side of mushrooms on grill. Leave on one side for 5 minutes. Turn over and cook for another 5 minutes. At the same time place the bread on grill and toast on both sides. Remove. Cut garlic cloves in half and rub on toast. Drizzle with olive oil and cut into cubes to make croutons. Pour salad dressing in bottom of deep bowl. Chop up lettuce and place in bowl. Next put cheese and croutons on top of lettuce. Toss ingredients. Next, cut up cooled mushrooms into big chunks and place on top of lettuce. Enjoy! |
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Servings: 4
|  | | Ingredients | | - | | 8 portabello mushroom caps |
| - | | 1/2 cup olive oil, enough to generously cover both sides of mushrooms |
| - | | 4 tablespoons grill seasoning, enough to sprinkle over both sides of mushrooms |
| - | | 2 sprigs rosemary, diced |
| - | | 2 bunches romaine lettuce |
| - | | 1 cup ceasar salad dressing |
| - | | 5 slices good French bread-thinly sliced |
| - | | 2 cloves garlic |
| - | | 1 cup parmesean cheese |
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