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Mushroom-Stuffed Flounder Roll-Ups

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  Olive oil 2 Teaspoon
  Chopped scallions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Chopped mushrooms 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  Flounder fillet 10 Ounce
  Lemon juice 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Grated lemon peel 1⁄2 Teaspoon

In small skillet heat 1 teaspoon oil; add scallions and garlic and saute until softened.
Add mushrooms, 1/4 teaspoon salt, and the pepper and thyme and saute for 5 minutes.
Preheat oven to 400°F.
Sprinkle fillets with lemon juice and remaining 3/4 teaspoon salt.
Spoon half of mushroom mixture onto center of each fillet and roll to enclose filling; secure each with a toothpick.
Transfer rolls seam-side down to shallow 1-quart flameproof casserole; sprinkle each roll with 1/2 teaspoon parsley and 1/4 teaspoon lemon peel, then 1/2 teaspoon oil.
Bake until fish flakes easily when tested with a fork, about 15 minutes.
Carefully remove rolls to serving plate; remove toothpicks before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 539 Calories from Fat 273

% Daily Value*

Total Fat 31 g47%

Saturated Fat 9.5 g47.3%

Trans Fat 0 g

Cholesterol 160 mg53.3%

Sodium 2820.6 mg117.5%

Total Carbohydrates 28 g9.4%

Dietary Fiber 3.1 g12.3%

Sugars 11.1 g

Protein 40 g81%

Vitamin A 18.9% Vitamin C 42.4%

Calcium 13.2% Iron 13.8%

*Based on a 2000 Calorie diet

Mushroom-Stuffed Flounder Roll-Ups Recipe