Crumb-topped green beans & 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.