Wild Mushroom Bruschetta

For the wild mushroom bruschetta, slices of toasted rustic bread are sprinkled with cooked, sliced wild mushrooms and shavings of Parmigiano-Reggiano cheese.
Pass 2 cloves of garlic through a meat grinder. Cut the remaining cloves in half; set aside.Put the mushrooms in a food processor; chop 10 times or until they are finely chopped. Add the minced garlic, parsley, and vegetable oil to a large nonstick skillet; cook for 30 seconds over medium-high heat. Add the mushrooms; cook for 6 minutes or until the liquid has evaporated and the mushrooms are tender, stirring constantly. Remove from heat; season with salt and pepper. Allow to cool slightly.Lightly brush both sides of the bread with cooking spray. Preheat a grill pan over medium-high heat; add half of the bread. Cook for 1 minute on each side or until browned. Rub 1 side of each slice of bread with the cut garlic clove halves. Repeat with the remaining bread and garlic. Place about 2 tablespoons of the mushroom mixture on each slice of bread, and top with about 2 teaspoons of cheese.