À essayer - Grilled Portobello “Burger”

de FitCeleb

Serves: 4

Prep Time: 20 min.; Cook Time: 20 min.;

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:

1. Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12-14 minutes or until reduced to 21/2 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.
4. 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.

Nutrition Facts:

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