INGREDIENTS
4 tbsp
melted butter, divided
1 1/2
lbs. baby portobello mushrooms, in thick slices
1/2 cup
red wine
3 tbsp
balsamic vinegar
3 cloves
garlic, minced
4
sprigs thyme leaves
2 cups
fresh bread crumbs
3/4 tsp
garlic salt
1 tbsp
olive oil
3/4 cup
grated Parmigiano Reggiano cheese