Spinach/Mushoom-Stuffed Filet of Sole
By á-26084
Rate this recipe
5/5
(1 Votes)
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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