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.

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