Portobello bruschetta with grilled capsicum sauce

Ingredients

• 1 (300g) red capsicum, quartered, seeds and membrane removed
• cooking oil spray
• 30 gram butter
• 1 (200g) leek, finely chopped
• 1/4 cup (60ml) pouring cream
• 4 2cm-thick slices crusty wholemeal bread
• 300 gram portobello mushrooms, thickly sliced
• 1/4 teaspoon chilli flakes
• 1 teaspoon fennel seeds
• 2 teaspoon red wine vinegar
• 1/2 cup lightly packed fresh flat-leaf parsley leaves