Mushroom Kilpatrick On Barbecue Crostini - cooking recipe

Ingredients

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

Preparation

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.