- 2 /3 cups balsamic vinegar
- 1 tbsp Sugar
- 1 tbsp water
- 2 sprigs fresh rosemary
- 2 garlic cloves halved lengthwise
- 2 tsps Olive oil
- 1/3 cups fat-free chicken broth
- 2 tbsps chopped rosemary
- 1/2 tsps Salt
- 4 portobello mushroom caps (1 1/2 lbs.), stems removed
- 4 roasted red peppers halves
- 4 kaiser rolls , split and toasted
- 6 oz.s 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 ½ 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.
4. Place roasted pepeer halves on bottom halves or rolls and drizzle each with ½ teaspoon of the glaze. Top with Portobello and mozzarella slices; drizzle each with an additional ½ teaspoon of the glaze. Cut in half and serve.
Source: Family Eats, April 2000.
