Pull the central stalks out of the mushrooms and roughly chopp. Heat the oil in a frying pan and fry the onion for a few minutes until softened. Add the mushrooms, basil, breadcrumbs, tomatoes and cook for a few more minutes. Place the mushrooms on a baking tray, with the cup side uppermost. Drizzle with a little oil and season with salt and pepper. Spoon the filling into the mushrooms and season with salt and pepper. Bake in an oven preheated to 200?C/400F/gas mark 6 for 15-20 minutes until golden. Serve on a bed of salad leaves.
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|Serving Size: 1 Serving (707g)|
|Recipe Makes: 4|
|Calories from Fat: 130 (34%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 45.2mg||14 %|
|Sodium 597.4mg||21 %|
|Potassium 1570.8mg||41 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 34.7g|
|Protein 23.3g||33 %|
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Calories per serving: 381
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