Crumb-topped green beans and mushrooms

7 servings

Ingredients

Quantity Ingredient
1 pack 16 oz Frz. cut green beans thawed
2 cups Sliced fresh mushrooms
¼ cup Finely chopped onion
2 tablespoons Water
¼ teaspoon Salt
⅛ teaspoon Pepper
1 tablespoon Butter or low cal margarine
1 tablespoon Olive oil
1 cup Fresh white bread crumbs
1 teaspoon Dried basil leaves

Directions

1. In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water for 3-4 minutes or until crisp-tender and moisture evaporates. Stir in salt and pepper. Place in serving dish; keep warm.

2. In the same skillet, melt margarine or butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Serve over vegetables.

TIPS: To quickly thaw vegetables, place in a colander; rinse with warm water until thawed.

Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving: 80 cal. per ½ cup.

Source: Pillsbury Fast and Healthy Magazine, Nov/Dec 1993 Typed for you by Linda Fields, Cyberealm BBS, Watertown, NY 315-786-1120

Related recipes