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