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Spinach/Mushoom-Stuffed Filet of Sole

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Ingredients

  • 10-ounces Frozen and Thawed Chopped Spinach or fresh spinach washed
  • 1 Tablespoon minced shallots
  • 4 ounces mushrooms, chopped fine
  • 1 tablespoon olive oil
  • 2/3 cup ricotta cheese
  • 3 ounces cream cheese, softened
  • 3 tablespoon grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • Salt and Pepper to taste
  • 65-8 filets of sole
  • 6-8 teaspoons dry sherry

Details

Preparation

Step 1

Saute spinach in a dry pan until water has evaporated. Cool. Saute shallots and mushrooms in olive oil until liquid has evaporated. Mix with spinach and cool.
In a bowl. combine cheeses, egg, and spices, including salt and pepper to taste. Mix in the cooked spinach/mushroom mixture.
Spread a teaspoon of dry sherry on each filet, then spread 1/2 cup filing on each filet and gently roll up. Bake at 350 F about 20 minutes.

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