Heat the oil in a frying pan. Add the garlic and pancetta and fry for 1–2 minutes. Stir in the mushrooms and fry for a further 2–3 minutes until cooked.
Stir in the cream and crumbled Stilton and cook for 1 minute to warm through. Add the parsley to the mixture, stir to combine and serve on 2 slices of toasted ciabatta for each person.