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.
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