MUSHROOM KILPATRICK ON BARBECUE CROSTINI
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.
Provided by ImPat
Categories Pork
Time 30m
Yield 8 crostini's, 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 279.2, Fat 11.9, SaturatedFat 5.5, Cholesterol 21.8, Sodium 548.6, Carbohydrate 36.5, Fiber 2.9, Sugar 0.9, Protein 7.5
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