INGREDIENTS
2
Garlic cloves
2
Portobello mushroom caps, large
1
Shallot, large
1 tsp
Thyme, fresh
1
Balsamic glaze
1/4 tsp
Black pepper
1/4 tsp
Salt
1 tbsp
Olive oil
1
Olive oil
8
small thin slices Bread, crusty
1 tbsp
Butter
4 oz
Goat cheese
1/4 cup
Red wine