Crumb-Topped Green Beans & Mushrooms

* Exported from MasterCook *

CRUMB-TOPPED GREEN BEANS & MUSHROOMS

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Vegetables

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

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 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



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