- Serves: 8
- Cooks In: 15 minutes
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Ingredients
Method
Preheat barbecue plate on high and barbecue grill on medium. Combine the butter, garlic and three-quarters of the parsley in a bowl. Season with salt and pepper and beat until well combined.
Lightly spray both sides of bread and mushrooms with oil. Barbecue the bread on the grill for 2-3 minutes each side until toasted. Barbecue the mushrooms on flat plate, stem side down first, for 3-4 minutes each side until tender. Add the bacon to the hot plate and cook, tossing for 1 minute until golden.
Drain the mushrooms on paper towel. Spread a little garlic butter over each piece of toasted bread. Top each with a mushroom, then sprinkle with bacon and remaining parsley. Drizzle with Worcestershire sauce, season with salt and pepper and serve with lemon wedges.
Ingredients
Directions
Preheat barbecue plate on high and barbecue grill on medium. Combine the butter, garlic and three-quarters of the parsley in a bowl. Season with salt and pepper and beat until well combined.
Lightly spray both sides of bread and mushrooms with oil. Barbecue the bread on the grill for 2-3 minutes each side until toasted. Barbecue the mushrooms on flat plate, stem side down first, for 3-4 minutes each side until tender. Add the bacon to the hot plate and cook, tossing for 1 minute until golden.
Drain the mushrooms on paper towel. Spread a little garlic butter over each piece of toasted bread. Top each with a mushroom, then sprinkle with bacon and remaining parsley. Drizzle with Worcestershire sauce, season with salt and pepper and serve with lemon wedges.
