Mushroom Kilpatrick on Barbecue Crostini |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from our local paper and hope to make it when the weather warms up a tad. This was part of their One for the Blokes feature and the nutritionist gave it a big thumbs up. Times are estimated. Think this could be duplicated with an indoor grill and frypan/skillet for the hotplate. Ingredients:
60 g butter (softened) |
1 garlic clove (minced) |
1/2 cup fresh parsley leaves (chopped) |
8 slices sourdough bread |
8 mushrooms (flats or fields trimmed) |
3 slices rindless bacon (diced) |
2 -3 tablespoons worcestershire sauce |
salt and pepper |
olive oil flavored cooking spray |
1 -2 lemon (cut into wedges to serve) |
Directions:
1. Preheat barbecue plate to high and the grill to medium.
2. Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
3. Lightly spray both sides of the bread and mushrooms with oil.
4. Barbecue the bread on the grill for 2-3 minutes each side until toasted.
5. Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
6. Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
7. Spread a little garlic butter on each piece of toasted bread, top with a mushroom and sprinkle with bacon and remaining parsley and then drizzle worcestershire sauce and season with salt and pepper and serve with a lemon wedge.
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