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."
 
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photo by mickeydownunder photo by mickeydownunder
photo by mickeydownunder
photo by mickeydownunder photo by mickeydownunder
photo by Starrynews photo by Starrynews
photo by loof751 photo by loof751
photo by Nimz_ photo by Nimz_
Ready In:
30mins
Ingredients:
10
Yields:
8 crostini's
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. This is just fantastic!! I sauteed the mushrooms and bacon in the worcestershire, otherwise made as directed. The garlic/worcestershire/bacon was so good with the mushrooms - we really loved this - thanks for sharing the recipe!
     
  2. We really enjoyed this. I sauteed the mushrooms in a skillet and had bacon already cooked from the morning, so this went together really fast. After spreading the garlic butter over the bread, I baked it for about 15 minutes to get a nice golden brown then piled the mushroom and bacon on. Sprinkled with the Worcestershire and a spritz of lemon. I agree that the lemon just sends this over the top. Thanks Pat for sharing. We'll make this one again.
     
  3. Yes I really did enjoy!<br/>Kilpatrick anything? OH BOY!<br/>Wonderful combination of ingredients, SO simple and easy to do!<br/>Devoured these today at lunch! WHOO HOO!<br/>Thanks!
     
  4. I was quite taken with this recipe, even though I had to make it indoors. I used a french baguette, which I angle-cut to have more surface area for the toppings. For the mushrooms I used a combo of cremini & button mushrooms. The addition of the lemon just added that certain little something, definitely pumping up the flavour. A great little recipe! Made for I Recommend Tag-Mar'10.
     
  5. This is a great finger food appetizer with wonderful flavors. I did the indoor method thanks to all of the snow we've got right now, but I am definitely looking forward to trying it on the outdoor grill once nicer weather allows. I omitted the salt (personal preference). Thanks for sharing!
     
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Tweaks

  1. Since it is 18 degrees here, I cooked these inside with great results. Instead of butter used a chile infused olive oil which was really wonderful. I was a little leary about using lemon on these; to me just didn't sound too good. So I tried without they were good, added the lemon that sent them over the top.
     

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