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  • 8servings
  • 30minutes
  • 279calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C, D
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60 g butter (softened)

  2. 1 garlic clove (minced)

  3. 1/2 cup fresh parsley leaves (chopped)

  4. 8 slices sourdough bread

  5. 8 mushrooms (flats or fields trimmed)

  6. 3 slices rindless bacon (diced)

  7. 2 -3 tablespoons Worcestershire sauce

  8. salt and pepper

  9. olive oil flavored cooking spray

  10. 1 -2 lemon (cut into wedges to serve)

Instructions Jump to Ingredients ↑

  1. Preheat barbecue plate to high and the grill to medium.

  2. Combine butter, garlic and 3/4 of the parsley in a bowl, season with salt and pepper and beat till well combined.

  3. Lightly spray both sides of the bread and mushrooms with oil.

  4. Barbecue the bread on the grill for 2-3 minutes each side until toasted.

  5. Barbecue the mushrooms on the flat plate, stem side up first for 3 to 4 minutes each side until tender.

  6. Add the bacon to the hotplate and cook, tossing for a minute until golden and then drain on paper towel.

  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.

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