Slice the baguette into 1/2 inch thick slices.

Prepare the Baguette

In a bowl, combine the chopped cherry tomatoes, minced garlic, olive oil, salt, and pepper. Stir in the fresh basil leaves.

Make the Tomato Mixture

Preheat your oven to 400°F (200°C). Place the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown.

Top each toasted baguette slice with the tomato mixture. Serve immediately.

Clean the button mushrooms and remove the stems. Set aside the caps and finely chop the stems.

In a mixing bowl, combine the chopped mushroom stems, cream cheese, Parmesan cheese, garlic powder, and chopped parsley. Mix until well combined.

Fill each mushroom cap with the cream cheese mixture, heaping it slightly on top.

Place the stuffed mushrooms on a baking sheet, drizzle with olive oil, and bake for about 20 minutes or until golden and bubbly.

Remove from the oven and allow to cool slightly before serving.