Serves: 6
Total Calories: 40

2 shallots minced
1/3 cup green onion chopped
2 tablespoons parsley minced
1/2 teaspoon basil dried basil leaves, crushed
1 tablespoon each vegetable oil and margarine
3 cups mushrooms sliced
1/2 teaspoon salt
1/8 teaspoon black pepper
3 cups cherry tomatoes

In a heavy skillet over medium-high heat, stir-fry shallots, green onions, parsley and basil in hot oil and margarine for 2 minutes. Reduce heat to medium. Add mushrooms sprinkle with salt and pepper. Stir-fry for 3 to 4 minutes (mushrooms will look dry). Add cherry tomatoes. Gently shake skillet and cook for 3 to 5 minutes or until tomatoes are well coated with herbs and heated through. Garnish with a fluted mushroom and green onion strips if desired. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 0

More Recipes from the Slender Feast Cookbook:
Artichoke Medley
Asparagus In Vinaigrette
Country Green Beans
Danish Limas And Carrots
Deviled Cauliflower
Eggs Foo Yung
Greek Squash And Tomatoes
Mexican Stuffed Potatoes
Onion-Stuffed Mushrooms
Saucy Oven Carrots
Savory Squash Soufflé
Sweet And Sour Red Cabbage
Tomato-Mushroom Stir-Fry
Vegetables a la Grecque