Mushrooms and Blue Vein Cheese -

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Mushrooms and Blue Vein Cheese

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

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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