Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms and paprika to the pan and cook, tossing, for 6-8 minutes or until mushrooms are light golden.
Add the tomatoes and cook a further 3-4 minutes until tomatoes warmed through. Sprinkle over the parsley, season with salt and pepper.
Top the toast with cottage cheese then spoon over the mushroom mixture. Serve.