- 2 spray(s) cooking spray
- 8 oz Cremini mushrooms, stems only
- 4 tsp unsalted butter, divided
- 1 large uncooked shallot(s), finely chopped, divided
- 2 clove(s), large garlic clove(s), minced
- 1 pinch table salt
- 5 Tbsp white wine, dry variety, divided
- 1 tsp fresh thyme, finely chopped
- 1/4 tsp kosher salt, divided
- 1/4 tsp black pepper, divided
- 1 pound(s) uncooked tilapia fillet(s), or lemon sole (four 4-oz fillets)
Preheat oven to 400°F. Coat a medium baking dish with cooking spray.
Pulse mushroom stems in food processor until finely chopped (or chop very finely by hand).
Melt 2 tsp butter in a nonstick skillet over medium-high heat. Add shallot; cook, stirring until tender, 2 minutes. Add garlic; cook, stirring, until just fragrant. Add mushroom stems and pinch salt; sauté until nearly dry, 8-10 minutes. Stir in 1/4 c wine; cook until almost evaporated. Stir in thyme, kosher salt and pepper; transfer to a shallow dish and allow to cool.
Arrange fish fillets, skin side up, on a work surface. Spoon about 2 Tbsp mushroom mixture in an even layer over each fillet. Roll up fish from short end to make little bundles; transfer, seam side down, to prepared baking dish.
Drizzle remaining 1 Tbsp wine over fish; dot each with 1/2 tsp butter. Cover loosely with foil; bake until fish is just cooked through, 12 to 14 minutes.
Serving size: 1 stuffed fillet
- You’ll need about 2 lbs mushrooms to yield 8 oz of mushroom stem. Serve fish with sautéed spinach, and over rice or quinoa, to soak up the pan sauce. Garnish with parsley, chives or dill.