Flounder with Mushroom and Onion Stuffing Recipe

3.5 2 4
Publisher Photo

Flounder with Mushroom and Onion Stuffing Recipe

Read Reviews
3.5 2 4
Publisher Photo
"I've been making this recipe for my family for the last 20 years," relates Joanne Matt of Howell, New Jersey. "I've shared it with my sisters, too. Everyone seems to like the flavorful mushroom and onion stuffing wrapped inside the tender fillets."
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups chopped fresh mushrooms
  • 1 cup chopped green onions
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 3 tablespoons dry bread crumbs
  • 4 flounder or sole fillets (6 each)
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh parsley

Directions

In a nonstick skillet, saute the mushrooms, onions, garlic, salt, thyme and pepper in 2 teaspoons oil until vegetables are tender. Stir in bread crumbs. Remove from the heat.
Sprinkle fillets with lemon juice; spread evenly with vegetable mixture and roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Brush with remaining oil. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with parsley. Yield: 4 servings.
Originally published as Stuffed Flounder in Light & Tasty August/September 2002, p52

Nutritional Facts

1 each: 235 calories, 7g fat (1g saturated fat), 82mg cholesterol, 481mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

Popular Videos

  • 2 cups chopped fresh mushrooms
  • 1 cup chopped green onions
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon pepper
  • 4 teaspoons olive oil, divided
  • 3 tablespoons dry bread crumbs
  • 4 flounder or sole fillets (6 each)
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh parsley
  1. In a nonstick skillet, saute the mushrooms, onions, garlic, salt, thyme and pepper in 2 teaspoons oil until vegetables are tender. Stir in bread crumbs. Remove from the heat.
  2. Sprinkle fillets with lemon juice; spread evenly with vegetable mixture and roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Brush with remaining oil. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with parsley. Yield: 4 servings.
Originally published as Stuffed Flounder in Light & Tasty August/September 2002, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlounder with Mushroom and Onion Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kimspacc User ID: 1340117 129934
Reviewed Jun. 15, 2014

"I had smaller flounder filets, so I decreased the mushrooms and chopped them before cooking. The dish was different and reminded me of stuffed shells. Fresh ingredients are key."

MY REVIEW
homemadewithlove User ID: 4311884 129933
Reviewed Mar. 18, 2013

"Light dish - my husband enjoyed this. I served it with rice and steamed vegetables."

Loading Image