artichoke and mushroom bruschetta

1 loaf (10 oz.) firm Italian bread, cut into 1/4 inch slices
2 garlic cloves, halved, plus 1 tbs. chopped
3 tbs. plus 1/2 cup extra virgin olive oil, divided
7 large shitake mushrooms
3 large portabello mushrooms
Salt and pepper to taste
5 large cooked artichoke hearts, sliced
10 cloves roasted garlic, chopped
1/3 cup chopped parsley
2 tablespoons fresh lemon juice

Heat oven to 400. Working in batches if necessary, place bread slices directly on rack in oven. Bake 6-7 minutes, turning once, until golden and crisp. Remove from oven. Rub toast with halved garlic; brush with 3 tablespoons olive oil. Heat broiler or grill. In small bowl, mix 1/4 cup olive oil and chopped garlic. Brush mushrooms with olive oil mixture; season with salt and pepper to taste. Broil until seared and tender, turning once. Dice mushrooms. In large bowl, combine mushrooms, artichoke, roasted garlic, chopped parsley, lemon juice, remaining olive oil, and salt and pepper to taste. Spoon mixture evenly on toast and garnish with parsley. Makes 36 pieces

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