Mushroom Kilpatrick on Barbecue Crostini
Recipe: #15042
October 23, 2014
Categories: Side Dishes, Snacks, Bacon, Appetizers, Mushrooms, Australian, Baby Shower, Christmas, Grilling (Outdoor), more
"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."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (81.7 g)
- Calories 180.6
- Total Fat - 8.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 20.4 mg
- Sodium - 336.2 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.7 g
- Sugars - 2 g
- Protein - 5.8 g
- Calcium - 33.7 mg
- Iron - 1.9 mg
- Vitamin C - 19.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat barbecue plate to high and the grill to medium.
Step 2
Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
Step 3
Lightly spray both sides of the bread and mushrooms with oil.
Step 4
Barbecue the bread on the grill for 2-3 minutes each side until toasted.
Step 5
Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
Step 6
Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
Step 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.
Tips
No special items needed.
0 Reviews
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