Prep Time: 20 min.; Cook Time: 20 min.;
|2/3||cup balsamic vinegar|
|2||sprigs fresh rosemary|
|2||cloves garlic, halved lengthwise|
|2||teaspoons olive oil|
|1/3||cup fat-free chicken broth|
|2||tablespoons chopped rosemary|
|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|
- 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.
|g Fat||12.5 g; 5 g saturated|
|g Carbs||51.2 g|