Mushroom Kilpatrick on Barbecue Crostini
At a Glance
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Servings
- 8 crostini's, 8 serving(s)
Categories
- Appetizer
- Australian
- Barbecue
- Easy
- Pork
Allergens
- Milk
- Wheat
- Soy
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
Barbecue grill, Barbecue hotplate, Mixing bowl, Paper towel
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)
Instructions
Preheat barbecue plate to high and the grill to medium.
Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
Lightly spray both sides of the bread and mushrooms with oil.
Barbecue the bread on the grill for 2-3 minutes each side until toasted.
Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
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.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
