Mushroom & Cannellini Bean Toast

A simple yet nourishing breakfast that’s both tasty and packed with nutrients.

PREP TIME: 10 MINUTES
DIFFICULTY: EASY

2 slices of 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

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