Grilled Portobello "Burger"

Serves: 4

Prep Time: 20 min.

Cook Time: 20 min.

Nutrition Score per serving:

Calories 394; Fat 29% Fat 12.5 g - 5 g saturated; Carbs 49% Carbs 51.2 g; Protein 22%; Protein 21.6; g Fiber 4.4

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Ingredients

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

Directions

Balsamic Glaze: Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12-14 minutes or until reduced to 21/2 tablespoons. Discard rosemary; cool.

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.

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.

The equally robust Pinot is the grape of choice. Oregon's Kings Ridge Pinot Noir ($13) from Rex Hill is a lush and supple red wine with ripe cherry-jam flavors and hints of spice and oak. Burlotto-Langhe ($13) is made from the Italian Nebbiolo grape, which has the same earthiness, intensity and raspberry essences of a pinot noir.