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Mushroom Kilpatrick on Barbecue Crostini

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“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.”
READY IN:
30mins
SERVES:
8
YIELD:
8 crostini's
UNITS:
US

Ingredients Nutrition

Directions

  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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