| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Sami |
Jude1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Large; flat mushrooms |
| 1 |
ts |
Butter; (1 to 2) |
| 6 |
|
Cloves garlic; finely minced |
| 2 |
|
100 g wedges Galaxy Blue Vein cheese |
| 3 |
tb |
Toasted pine nuts |
|
|
Grilled bacon and a favourite balsamic |
|
|
; dressing for garnish |
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.
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