2 (9 oz) packages frozen French-style green beans
1 (4 oz) can sliced mushrooms, drained
1/3 cup Italian reduced-calorie salad dressing
1/4 cup sliced green onions
1/8 teaspoon dried basil
1/8 teaspoon black pepper
6 ripe but firm tomatoes
Cook green beans according to package directions, omitting salt; drain well. (Note #1)
Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours.
Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain. To serve, fill tomato shells with bean mixture. (Note #2)
Yield: 6 servings.
Note #1: a microwave works fine for this, letting you get on with something else.
Note #2: A nice touch would be to place tomato in a cereal or dessert bowl upon a bed of crinkly or finely shredded lettuce, accompanied by a steak knife. A little freshly ground black pepper adds flavor, aroma and looks great, too.