Mushroom & Cannellini Bean Toast
An easy, delicious breakfast that is high in both plant-based protein and fibre from the cannellini beans.
Served on wholegrain sourdough, this breakfast will give you long-lasting energy for the morning ahead.
PREP TIME 10 MINUTES
DIFFICULTY EASY
PLANT POINTS 4
Ingredients
2 slices sourdough bread
1 tsp olive oil
150g mushrooms (chestnut), sliced
1 garlic clove, finely chopped
½ tin cannellini beans (drained and rinsed)
1 tsp balsamic vinegar
1 tbsp parmesan
Fresh parsley to garnish
Method
1.
Sauté garlic and mushrooms in olive oil until soft and browned.
2.
Add cannellini beans and balsamic vinegar. Heat through and lightly mash half the beans for a creamy texture.
3.
Toast the bread and spoon the mixture on top.
4.
Sprinkle with parmesan and parsley
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