Ingredients: 8 oz mild goat cheese sliced 4 Large Portabello caps For the Sauce - 4 TBSP garlic-infused olive oil Pinch of Sea Salt and Fresh ground black pepper 1/3 cup rinsed baby spinach 1/4 cup fresh basil leaves 1 tsp fresh thyme 3 tsp fig balsamic vinegar 1 tsp capers 2 cloves roasted garlic Optional - pine nuts or pine nut oil, dried chilli-pepper flakes, a little truffle oil Directions: Blend all sauce ingredients together while grill is heating. Brush mushrooms with sauce and grill for 4-5 minutes (underside down). Brush mushroom caps with additional sauce before turning over, grilling for 3-4 minutes. Add sliced goat cheese and any remaining sauce to mushrooms (underside up) and close grill cover for 2-3 minutes, or until cheese melts. Serve immediatly with Risotto, polenta or simple salad.