Ingredients
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60 g butter (softened)
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1/2 cup fresh parsley leaves (chopped)
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8 slices sourdough bread
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8 mushrooms (flats or fields trimmed)
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3 slices rindless bacon (diced)
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2 -3 tablespoons Worcestershire sauce
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salt and pepper
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olive oil flavored cooking spray
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1 -2 lemon (cut into wedges to serve)
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1 garlic clove (minced)
Instructions
- 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.