Our Veggie Bean Topped Mushrooms make a great lunch or breakfast. Beans are perfect for the digestive system and this one is great for vegetarians and vegans with a great mixture of vegetables making it tasty and good for your health! Cook in minutes and enjoy!
Finely slice the spring onions, dice the pepper and quarter the tomatoes. Heat 1 tsp coconut oil in a pan and sauté the spring onions, pepper, and tomatoes for 5 mins until softened. Stir in the cinnamon and cayenne pepper and season well. Cook for 1 min. Drain and rinse the beans before adding them into the pan with the tomato puree and 75ml of water. Cover and simmer over a low heat for 5 mins. Preheat the grill. Put the mushrooms on a baking sheet with the stalks facing upwards. Melt the remaining coconut oil and mix with the thyme. Brush this mix all over the mushrooms and grill for 5 mins.
Stir the spinach into the pan with the beans and cook until just wilted. Divide the mushrooms between 2 plates and spoon the beans evenly over the top. Serve with a drizzle of balsamic vinegar.