Remove the mushroom stems and finely chop. Saute these in the butter with the spring onions until soft. Remove from the heat and add the chopped sundried tomatoes, breadcrumbs and salt and pepper to taste. Add half the grated cheese and mix well. Brush the inside of the mushroom caps with pesto sauce and carefully fill each cap with an even quantity of filling. Place on an ungreased baking tray and sprinkle with remaining cheese. Bake at 200c. for 12-15 minutes, or until hot and just firm enough to handle. Per serving: 121 Calories (kcal); 12g Total Fat; (82% calories from fat); 1g Protein; 4g Carbohydrate; 31mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 633 (88%)|
|Amt Per Serving||% DV|
|Total Fat 70.4g||94 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 18.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 183.2mg||56 %|
|Sodium 449mg||15 %|
|Potassium 721mg||19 %|
|Total Carbohydrate 21.8g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.5g|
|Protein 5.7g||8 %|
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Calories per serving: 719
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