Mushroom Mozzarella Bruschetta

1 can cream of mushroom soup
1 loaf Italian or French bread
1/4 cup olive oil
1 clove garlic, minced
1/4 teaspoon garlic powder
1/4 cup chopped green onions
1/4 cup chopped red peppers
1/4 teaspoon Italian seasoning
2 cups shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Heat broiler. Combine soup, garlic, Italian seasoning and parmesan until well blended; set aside. Cut bread into 1" slices and place on baking sheet. Brush bread with oil and toast lightly under broiler.

Heat oven to 375ºF.

Spread one tablespoon of soup mixture evenly over each slice. Sprinkle with green onions and red peppers; top with mozzarella. Bake 5 to 7 minutes or until cheese is melted.

Serves 18.