| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 10 |
|
Even sized mushroom caps |
| 4 |
|
Spring onions |
| 8 |
|
Sundried tomatoes |
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Dried breadcrumbs |
| 3 |
tb |
Grated parmigiano |
| 3 |
tb |
Pesto |
INSTRUCTIONS
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.
Converted by MC_Buster.
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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