- 3 or 4 closed-cup mushrooms, sliced
- ½ tsp oil
- ½ 410g tin reduced-salt and sugar baked beans
- 4 cherry tomatoes, halved
- 1 slice wholemeal bread
- 1 tsp lower-fat spread
Put the mushrooms into a saucepan with half a teaspoon of oil. Cook for 3 to 4 minutes over a low heat.
Add the beans and tomatoes to the saucepan. Heat gently for 3 to 4 more minutes, stirring often, until the beans are piping hot.
While the beans and tomatoes are warming, toast the bread. Spread the toast with the lower-fat spread, then top with the mushrooms, beans and tomatoes, and enjoy!