To begin making the Roasted Mushroom & Caramelized Onion Bruschetta, let's start with making the topping for the bruschetta.

The first step is to make the caramelized onions; heat oil in a pan, add the sliced onions and saute the onions on low to medium heat until the onions are browned and caramelized. It takes a good 20 to 25 minutes to get a really good caramelized onions.

Once the onions are caramelized, keep them aside.

Heat oil in a pan over medium heat; add the garlic and red capsicum and saute for a few seconds until the capsicum has softened.

Once done add the sliced mushrooms and saute until the mushrooms soften a bit. Add salt, pepper and the sriracha sauce and toss the mushrooms well in the sauce.

Once done, give the roasted mushrooms a taste and adjust the seasonings accordingly. Stir in the caramelized onions at this point and turn off the heat.

Brush the baguette slices with olive oil and toast on the tawa or in the oven until golden and crisp.

Once done, place the baguette slices on the serving platter, spread the Veeba Carrot & Cucumber spread on the slices and finally spoon the Roasted Mushroom & Caramelized Onion over the baguette slices and serve immediately.

Serve Herb Mushroom Bruschetta along with Minestrone Soup and Spaghetti in Creamy Spinach Sauce for a weeknight dinner.