Mushroom Kilpatrick on Barbecue Crostini
Created by ImPat on October 23, 2014
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15042
Ingredients
- 60 grams butter (softened)
- 1 garlic clove (minced)
- 1/2 cup fresh parsley leaves (chopped)
- 8 slices sourdough bread
- 8 fresh mushrooms (flats or fields trimmed)
- 3 bacon slices (rindless bacon, diced)
- 2 to 3 tablespoons Worcestershire sauce
- Salt and pepper
- Olive oil flavored cooking spray
- 1 to 2 lemon (cut into wedges to serve)
How to Make
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Step 1: Preheat barbecue plate to high and the grill to medium.
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Step 2: Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.
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Step 3: Lightly spray both sides of the bread and mushrooms with oil.
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Step 4: Barbecue the bread on the grill for 2-3 minutes each side until toasted.
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Step 5: Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.
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Step 6: Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.
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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.
Nutritional Facts
- 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