-Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.

-In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan.

-Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).

-Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring.

(Preheat broiler or oven grill.)

-Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs. Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.

-Add the bacon back in and give everything a good mix to combine all of the flavours together. Top the mushrooms with the mozzarella and parmesan cheese.

-Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes)