CRUMB-TOPPED GREEN BEANS & MUSHROOMS 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 |