Mushroom Bruschetta with Herbed Aioli

Mushroom Bruschette with Herbed Aioli

1 baguette

6 oz small Portobello mushrooms

4 plum tomatoes, seeded

10 Kalamata olives, pitted and chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1/2 cup fresh parsley, chopped

1/2 cup mayonnaise

3 cloves garlic, minced

Slice baguette into 1/2" slices.

Slice mushrooms in half, then thinly slice into bite size strips. Dice tomatoes into 1/2" dice. Stir mushrooms with tomatoes, olives, oregano, salt, pepper and 1/4 cup parsley. Set aside. 

For aioli, stir together mayonnaise with garlic and remaining parsley. 

Lightly spread baguette slices with aioli, pile 1 heaping tbsp of mushroom mixture and top with a dollop of aioli.