1In large nonstick skillet, combine green beans, mushrooms, shallots and water; cook over medium-high heat for 3 to 4 minutes or until vegetables are crisp-tender and liquid evaporates. Stir in salt and pepper. Spoon into serving dish; cover to keep warm.
2In same skillet, melt margarine in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Sprinkle over vegetables.