Mushroom Stem Duxelles-Stuffed Sole

Total Time
1 hr 20 min
40 min
30 min
Finely chopped mushroom stems are sautéed with butter, shallots, wine and garlic in this delicious stuffed fish recipe.

cooking spray

2 spray(s)

cremini mushroom(s)

8 oz, stems only

unsalted butter

4 tsp, divided

uncooked shallot(s)

1 large, finely chopped, divided

garlic clove(s)

2 large clove(s), minced

table salt

1 pinch

white wine

5 Tbsp, dry variety, divided

fresh thyme

1 tsp, finely chopped

kosher salt

¼ tsp, divided

black pepper

¼ tsp, divided

uncooked tilapia fillet(s)

1 pound(s), or lemon sole (four 4-oz fillets)


  1. Preheat oven to 400°F. Coat a medium baking dish with cooking spray.
  2. Pulse mushroom stems in food processor until finely chopped (or chop very finely by hand).
  3. 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.
  4. 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.
  5. 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.
  6. 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.

A happier, healthier you starts here