Mushroom Bruschetta

For our anniversary this year, we went to Paesanos. After having wanted to go there for the last four years, we finally did - and boy was it good! We chanced upon mushroom bruschetta for our appetizer, and you know how I'm not fond of mushrooms, but after this - I've eaten SOOO much mushroom, it's not funny.
When done right, this is a healthy high protein finger-meal with such little effort.
(Pictures will come later, this is my version of the paesano's dish)

Ingredients:
- Crusty italian loaf or sourdough bread cut into slices (sometimes, I buy a half baguette and slice it up or if I'm near a Trader Joes, I buy their Sourdough presliced bread)
- Prepared Basil pesto sauce
- Mushrooms (do not use white button mushrooms - I used a mix of Portobella, Cremini, Inoki and Wild), sliced
- Garlic finely finely chopped (I used about 2 cups of slices mushrooms and about 4 cloves)
- Black pepper and salt
- Olive oil

1. Clean and wipe the mushrooms - slice them, and lay them out on a baking tray - drizzle with olive oil, salt and black pepper and chopped garlic. Use your hands to combine and mix this, so the mushrooms are evenly coated with all of the oil, garlic and salt/pepper.
2. Bake at 400 for about 10 minutes - the mushrooms will bleed water and cook in their own steam, and then they'll start browning really well. Let them stay in the oven on the bottom rack.
3. Brush the sliced bread with olive oil, and throw them into the oven - broil for 11/2 minutes or till the bread is toasted and brown.
4. Remove the bread, move the mushrooms to the top rack and broil the mushrooms for about a minute or till they crisp up on the ends.
5. Spread pesto on the toasted bread, heap up the mushrooms and eat!