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.