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.