Portobello Mushroom Burgers with Balsamic Reduction Sauce

1 large portobello mushroom cap per person
Hamburger buns
1 or 2 red peppers
1 ball fresh mozzarella, sliced
Salt and pepper

For the Sauce:
1/2 cup balsamic vinegar
1/4 cup red wine
1 tbsp sugar

Remove the stems from the mushrooms and season the underside with salt and pepper.
Combine the sauce ingredients in a small saucepan and simmer over medium-low heat until sauce has begun to reduce down and thicken - about 10-15 minutes. Remove from heat and set aside.
While the sauce is boiling, roast the red peppers over an open flame, or in a 400 degree oven until they are completely black on the outside. Allow to cool on a paper towel and rinse off the burnt skin.
Meanwhile, heat a stovetop grill lubricated with olive oil or vegetable oil. Place the mushrooms top side down on the grill. Grill about 5-7 minutes per side, or until the mushrooms begin to get soft and are heated through. Before removing from the heat, place a slice of the mozzarella on the gills side of the mushroom and allow to melt just slightly.
Assemble the burgers with the mushrooms, roasted red pepper slices and drizzle with the reduction sauce. Enjoy!

*You will be surprised how good (and filling!) this is. You won't miss the meat at all. Portobello mushrooms are so hearty and meaty themselves, they make up for the beef you would have been having instead. The reduction sauce is really what makes this sandwich pop. It's slightly sweet and slightly tangy and adds the perfect touch to this delicious sandwich. Can't find fresh mozzarella? Shredded works just as good!

He has showed you, O man, what is good. And what does the LORD require of you? To act justly and to love mercy and to walk humbly with your God. Micah 6:8