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.