Grilled Portobello "Burger"



2/3 cup balsamic vinegar
1 tablespoon sugar
1 tablespoon water
2 sprigs fresh rosemary
2 cloves garlic, halved lengthwise
2 teaspoons olive oil
1/3 cup fat-free chicken broth
2 tablespoons chopped rosemary
1/2 teaspoon salt
4 portobello mushroom caps (11/2 pounds), stems removed
4 roasted red pepper halves
4 Portuguese or Kaiser rolls, split and toasted
6 ounces smoked or fresh mozzarella, sliced

1. Balsamic Glaze: Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12-14 minutes or until reduced to 2 1/2 tablespoons. Discard rosemary; cool.
2. Meanwhile, in small, covered microwave-safe dish, microwave garlic and oil at medium-low power for 45 seconds or until soft. Mash; stir in broth, chopped rosemary and salt.
3. Preheat grill pan or grill. Brush undersides of mushrooms liberally with garlic mixture. Grill for 3-4 minutes. Brush tops; flip and grill 3-4 minutes more. Place roasted pepper halves on bottom halves of rolls and drizzle each with 1/2 teaspoon of the glaze. Top with portobello and mozzarella slices; drizzle each with an additional 1/2 teaspoon of the glaze. Cut in half and serve.

Serves 4

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