de FitCelebServes: 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:
- 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.
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 |
