Crumb-Topped Green Beans and Mushrooms
Cuisine: American
Author: Kitchens
  • 1 package 16 ounces frozen cut green beans thawed
  • 2 Cups sliced fresh mushrooms
  • 1/4 Cup finely chopped onion
  • 2 Tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 Tablespoon butter or low cal butter
  • 1 Tablespoon olive oil
  • 1 Cup fresh white bread crumbs
  • 1 teaspoon 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 butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown.
  3. 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
Recipe by Recipes at