Mushroom-Stuffed Flounder Roll-Ups Recipe
Ingredients
| Olive oil | 2 Teaspoon, divided | |
| Scallions | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon, divided | |
| 1/8 teaspoon each pepper and ground thyme | ||
| 2 flounder fillets (5 ounces each) | ||
| 1 teaspoon each lemon juice and chopped fresh parsley | ||
| Lemon peel | 1/2 Teaspoon, grated | |
Directions
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.
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.
Chef
