Crumb-Topped Green Beans And Mushrooms Recipe

Step 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.

Step 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 1/2 cup.

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

Things You'll Need

  • 1pk 16 oz Frz. cut green beans
  • -thawed
  • 2c Sliced fresh mushrooms
  • 1/4c Finely chopped onion
  • 2tb Water
  • 1/4ts Salt
  • 1/8ts Pepper
  • 1tb Butter or low cal margarine
  • 1tb Olive oil
  • 1c Fresh white bread crumbs
  • 1ts Dried basil leaves

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