Summer grilling is a great way to get together with friends and family to enjoy each other’s company and spend some time outdoors. Outdoor grilling can seem like a challenge when it comes to vegetarian options, but these grilled Portobello burgers can be great for those who don’t eat meat or are just looking for a change from the usual burgers. Unfortunately, I didn’t note where this came from.
Grilled Portobello Burgers
(serves 4)
- 2/3 cup balsamic vinegar
- 1 Tablespoon sugar
- 1 Tablespoon water
- 2 sprigs fresh rosemary
- 2 garlic cloves, halved
- 2 teaspoons olive oil
- 1/3 cup vegetable broth
- 2 Tablespoons chopped rosemary
- 1/2 teaspoon salt
- 4 Portobello mushroom caps
- 4 roasted red pepper halves
- 2 Kaiser rolls, toasted
- 6 ounces mozzarella, sliced
Balsamic glaze: Simmer vinegar, sugar, water and rosemary sprigs in small saucepan for 12 to 14 minutes, or until reduced to 2 1/2 tablespoons. Remove rosemary sprigs and allow the glaze to cool.
Garlic rub: In small, covered microwave-safe dish, microwave garlic and oil at medium-low power for 45 seconds, or until garlic is soft. Mash garlic and add broth, chopped rosemary and salt.
Burgers: Preheat grill pan or grill. Brush undersides of mushroom caps liberally with garlic rub. Grill 3 to 4 minutes. Brush tops, flip, and grill an additional 3 to 4 minutes.
Place roasted pepper halves on the bottom halves of the rolls and drizzle with 1/2 teaspoon of balsamic glaze. Top with Portobello caps and mozzarella slices, drizzle with remaining glaze and ser.
