Mushroom Stem Duxelles-Stuffed Sole
- Total Time
Finely chopped mushroom stems are sautéed with butter, shallots, wine and garlic in this delicious stuffed fish recipe.
cooking spray2 spray(s)
Cremini mushrooms8 oz, stems only
unsalted butter4 tsp, divided
uncooked shallot(s)1 large, finely chopped, divided
garlic clove(s)2 clove(s), large, minced
table salt1 pinch
white wine5 Tbsp, dry variety, divided
fresh thyme1 tsp, finely chopped
kosher salt¼ tsp, divided
black pepper¼ tsp, divided
uncooked tilapia fillet(s)1 pound(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