Instructions: Heat oil in a large nonstick skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until vegetables are frim-tender, about 5-7 minutes. Add garlic and cook, stirring 1 minute.

Remove stems from mushroom caps. (The stems can be saved to make vegetable broth). Push the onion and red pepper to one side of the skillet and place the mushroom caps, right side up, in the skillet. Drizzle soy sauce over the mushroom caps and reduce heat to low. Cook mushrooms 2-3 minutes. Turn and cook mushrooms covered, 2-3 minutes.

To serve, place a mushroom on each of 4 slices of bread. Top with some of the onion mixture, sprinkle with parsley and top with remaining slices of bread.

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