Mushroom Stuffed Fish Rolls Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Vegetable oil spray1
 Thin fish fillets24 Ounce (6 Sole, Roughy Or Any Mild Fish, 4 Ounces Each)
 Fresh mushrooms3⁄4 Pound, finely diced
 Green onions8 , thinly sliced
 Diced red bell pepper1⁄2 Cup (8 tbs)
 Minced fresh parsley2 Tablespoon
 Margarine1 Tablespoon (Acceptable)
 Salt1⁄4 Teaspoon
 Freshly ground black pepper1⁄4 Teaspoon
 Fresh lemon juice2 Tablespoon
 Dry white wine1⁄2 Cup (8 tbs)
 Flour2 Tablespoon
 Cold water2 Tablespoon
 Paprika3⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1085 Calories from Fat 274

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 2.7 g13.6%

Trans Fat 0 g

Cholesterol 450 mg

Sodium 1140.4 mg47.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 12 g47.9%

Sugars 13.4 g

Protein 138 g275.8%

Vitamin A 224.5% Vitamin C 337.8%

Calcium 50.7% Iron 48.3%

*Based on a 2000 Calorie diet


Preheat oven to 350° F.
Lightly spray a casserole dish with vegetable oil.
Rinse fish and pat dry.
Set aside.
In a heavy nonstick skillet, saute mushrooms, onions, bell pepper and 2 tablespoons parsley in margarine until tender.
Season fish fillets lightly with salt and black pepper.
Spoon mushroom mixture evenly on each fillet and roll, beginning at small end of fillets.
Secure with toothpicks.
Place in casserole.
Sprinkle fish with lemon juice and pour wine over fillets.
Cover with foil and bake 25 to 35 minutes, or until fish flakes and is done.
Use a slotted spoon to remove cooked fish to a warm serving plate.
Remove toothpicks and keep fish warm.
Pour cooking liquid into a small saucepan and set aside.
In a small bowl, combine flour, water and paprika and blend well.
Add to reserved liquid.
Place over medium heat and cook, stirring constantly, until thickened.
Spoon sauce over fish and top with parsley.