Place the baguette slices on a sheet pan. Brush or drizzle approximately ¼ cup of Filippo Berio olive oil over the baguette slices. Broil on high heat for 2 to 3 minutes, watching closely so that you can remove the slices as soon as they brown.
Set a skillet over medium high heat. Add 1 Tablespoon of olive oil to the pan, and stir in the shiitake mushrooms. Cook the mushrooms until they soften, approximately 6 minutes. Remove the cooked mushrooms from the pan and set aside. Repeat for the white mushrooms, followed by the baby bella mushrooms.
Once all mushrooms are cooked, add another Tablespoon of olive oil to the pan, plus add all of the cooked mushrooms back into the pan, along with the salt, pepper, leaves of thyme, and the minced garlic. Stir to combine, and cook for 2 to 3 minutes.
On each slice of baguette, spread goat cheese, and top with the cooked mushroom mixture. Garnish with micro greens if desired.