Mushrooms Stuffed With Fish Balls Recipe
When Mushrooms Stuffed With Fish Balls can be made at home, why go to a restaurant for it? Stock up on bags full of Fish as you will want to make this Mushrooms Stuffed With Fish Balls a lot. Try this recipe for Mushrooms Stuffed With Fish Balls and comeback and let me know how you enjoyed this Mushrooms Stuffed With Fish Balls recipe.
Ingredients
6 ozs. white fish fillets
8 large white mushrooms
3 tablespoons matzo meal
3 tablespoons ground almonds
1 egg, beaten
salt and pepper
pinch sugar
pinch garlic salt
1 tablespoon chopped tarragon or parsley
1 small onion, grated
1/4 cup butter
juice 1/2 lemon
1/4 cup flour
2 tablespoons oil
8 fried bread canapes or slices of buttered toast, trimmed
1/3 cup cooked, peeled, deveined shrimp
1 1/4 cups white sauce
1 tablespoon chopped parsley
Directions
1 Preheat the oven to 400°F.
2 Grind the fish fillets. Place in a large bowl. Finely chop the mushroom stalks.
3 Mix with the fish fillets the matzo meal, ground almonds, beaten egg, salt and pepper, sugar, garlic salt, chopped tarragon, grated onion, butter, lemon juice and mushroom stalks. Combine, then grind the mixture.
4 Shape into 8 fish-balls. Dust each lightly with the flour.
5 Peel the mushroom caps and place, peeled side down, on a greased baking sheet.
Brush lightly with oil. Place 1 flattened fish-ball on top of each mushroom. Brush with oil. Bake in the oven for 15-20 minutes.
6 Place each stuffed mushroom on a canape or slice of toast, trimmed to size. Add the shrimp to the white sauce and spoon a little of the sauce over each mushroom.
Sprinkle with chopped parsley. Serve immediately with the rest of the sauce.
2 Grind the fish fillets. Place in a large bowl. Finely chop the mushroom stalks.
3 Mix with the fish fillets the matzo meal, ground almonds, beaten egg, salt and pepper, sugar, garlic salt, chopped tarragon, grated onion, butter, lemon juice and mushroom stalks. Combine, then grind the mixture.
4 Shape into 8 fish-balls. Dust each lightly with the flour.
5 Peel the mushroom caps and place, peeled side down, on a greased baking sheet.
Brush lightly with oil. Place 1 flattened fish-ball on top of each mushroom. Brush with oil. Bake in the oven for 15-20 minutes.
6 Place each stuffed mushroom on a canape or slice of toast, trimmed to size. Add the shrimp to the white sauce and spoon a little of the sauce over each mushroom.
Sprinkle with chopped parsley. Serve immediately with the rest of the sauce.
