Artichoke & Mushroom Toasts

• 36 slices French bread baguette (1/2 inch thick)
• 3 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 1/2 pound sliced baby portobello mushrooms
• 1/2 teaspoon Italian seasoning
• 2 tablespoons butter
• 6 garlic cloves, minced
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1/3 cup mayonnaise
• 1 tablespoon shredded Parmesan cheese
• 2 cups shredded Swiss cheese

1. Place bread on
2. ; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.
3. In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.
4. Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.
5. Bake at 350u0b0 for 4-6 minutes or until cheese is melted.

bread, olive oil, mushrooms, baby portobello mushrooms, italian seasoning, butter, garlic, hearts, mayonnaise, parmesan cheese, swiss cheese

Taken from www.tasteofhome.com/recipes/artichoke-mushroom-toasts/ (may not work)