Mushroom Olive Bruschetta

• 1-3/4 cups sliced baby portobello mushrooms
• 1/4 cup chopped onion
• 1 anchovy fillet
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup finely chopped tomatoes
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped ripe olives
• 1 tablespoon capers, drained
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 24 slices French bread baguette (1/2 inch thick)
• 2 tablespoons butter, melted
• 1/4 cup grated Parmesan cheese

1. In a large skillet, saute mushrooms, onion and anchovy in oil until vegetables are tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the tomatoes, olives, capers, thyme, basil, oregano and pepper.
2. Place bread slices on an ungreased
3. . Brush with butter; sprinkle with Parmesan cheese. Bake at 375u0b0 until lightly browned, 8-9 minutes. With a slotted spoon, top each slice with 1 tablespoon mushroom mixture.

baby portobello mushrooms, onion, anchovy fillet, olive oil, garlic, tomatoes, green olives, chopped ripe olives, capers, thyme, dried basil, oregano, pepper, bread, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-olive-bruschetta/ (may not work)