Mushroom Bruschetta (a variation on a theme)

Because I both love mushrooms, and hate to waste good ingredients, I decided to create another yummy appetizer that would take advantage of the stems of the mushrooms that I had left over from the Gorgonzola Stuffed Mushrooms recipe posted earlier. This creation is very simple and a real taste sensation. It's perfect for on the boat, too, because it's completely on the stovetop and can be ready to nosh on in about 15 minutes. This is definitely a keeper!

Mushroom Bruschetta
Serves 2

1/2 large onion, sliced very thin
3 TB extra virgin olive oil
6 oz mushrooms, sliced and roughly chopped (I prefer portobella, but any variety will suffice)
4 oz crumbled Gorgonzola cheese
Salt & pepper to taste (the cheese is already salty, so be sure to taste before adding additional salt)
6 small bread slices, toasted (appetizer size, 2"x2")

Heat the olive oil in a skillet over medium high heat, add the onions and saute for about 5 minutes. Add the mushrooms and saute together until everything is golden and soft. Reduce the heat and add the Gorgonzola. Stir gently for about 1 minute and remove from the heat before all the cheese melts (you want some texture). Salt and pepper to taste. Spread on toasted bread and serve immediately while still warm.