1. Wipe the mushrooms, peel one of the onions and the garlic, and liquidise, process or mince all three with the ham. 2. Divide the stuffing between the cannelloni tubes, and put them in an oiled, ovenproof dish. 3. Peel and chop the other onion finely, and mix with the chopped tomatoes and pureee. 4. Spoon over the tubes so that they are all coated. 5. Cover and bake for 25-30 minutes. NOTES : Serve this Italian dish with either braised fennel or a fennel and tomato salad. The attractive fennel leaves can then be used as a garnish for the cannelloni dish.
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|Serving Size: 1 Serving (138g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 50.9mg||16 %|
|Sodium 19.6mg||1 %|
|Potassium 164.6mg||4 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 39.1g|
|Protein 8.1g||12 %|
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Calories per serving: 210
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