1Melt butter in a non-stick frying pan over medium-high heat. Add mushrooms and paprika to the pan and cook, stirring often for 6-8 minutes or until mushrooms are light golden. Add the tomatoes and cook a further 3-4 minutes until tomatoes are warmed through.
2Sprinkle over parsley, season to taste.
3Place toast onto serving plates. Using a large heart shaped cookie cutter, cut heart shapes from the centre of each piece toast. Spoon mushroom mixture into cut out and top with heart shaped toast. Serve.