Instructions: Place the mushrooms, underside down in a pan with the garlic and the butter.

Slowly cook, adjusting the heat as necessary, spooning any juices over the mushrooms.

Allow 5 minutes of gentle cooking.

Cut each 100g wedge of cheese into three slices so you will have 6 generous slices of blue vein, cut these into two (a total of 12 pieces).

Place a slice of blue cheese on top of each mushroom and allow to melt.

Covering the pan with a lid will help at this stage, or you could place under the grill for a minute.

When the cheese has melted and is bubbling, top with grilled bacon and toasted pine nuts

if desired and drizzle a little balsamic dressing over and serve immediately.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.