Side Pannel
Crumb-Topped Green Beans and Mushrooms
Crumb-Topped Green Beans and Mushrooms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 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 ts 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 1/2 cup.
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.
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