Facebook

Mushroom-Stuffed Sole

MerckEngage User Rating:

Rate this recipe

Mushroom-Stuffed Sole Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
459
Calories from Fat
117
% Daily Value
Total Fat
13g
20%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
87mg
29%
Sodium
600mg
25%
Total Carbohydrates
44g
15%
Dietary Fiber
5g
20%
Sugars
2g
Protein
41g
Calcium
91mg
9%

Number of servings: 4

Calories per serving: 459

Preparation time: 25 min

Total time: 45 min

Ingredients

1 12 lb (four 6-oz) sole fillets

Nonstick cooking spray

12 tsp salt

1 tbsp olive oil

2 minced garlic cloves

4 chopped green onions

3 cups chopped mushrooms

14 cup seasoned bread crumbs

1 tbsp water

14 cup (1 oz) slivered, blanched almonds

14 cup Parmesan cheese

14 cup chopped fresh parsley

1 cup brown rice, cooked according to directions without salt or fat

Directions

Preheat oven to 375°F.

1. Rinse sole fillets and pat dry with paper towels. Cut each fillet in half lengthwise to make 8 long pieces. Set aside.

2. Spray eight 6-oz custard cups or 8 chambers (2 12 x 1 14 inches) of a muffin pan with nonstick cooking spray. Curl each fillet piece inside a custard or muffin cup. Sprinkle with salt. Set aside.

3. Place the skillet over medium-high heat and add olive oil. When hot, add garlic and onions. Sauté for 1 to 2 minutes.

4. Add mushrooms. Sauté for 2 to 3 minutes.

5. Add bread crumbs, water, almonds, and cheese. Mix well.

6. Spoon the mixture into the center of each piece of rolled up sole. Spray the top of each with cooking spray.

7. Bake for 15 to 20 minutes.

8. Carefully remove from cup and spoon juice over the top. Top with parsley and serve with hot rice.

Makes 4 servings.

Facebook Twitter Pinterest