Stuffed Flounder With Mushroom Cream Sauce Recipe

Name: Stuffed Flounder With Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onion; 1 6 oz. can of shrimp - rinse and drain or use cut up fresh shrimp in equivalent measurement; 1 8 oz. can sliced mushrooms; 1 tablespoon butter; 1 6 oz. can lump crab meat, drained; 1-2 lbs. flounder fillets; 1/2 teaspoon salt and pepper; 1/4 teaspoon paprika; 1 8 oz. can condensed cream of mushroom soup; 1/4 cup chicken broth; 1 tablespoon water; 1/3 cup chopped cheddar cheese; 1 tbs parsley; -Rice (cooked) wild, brown, white or mixture

Servings: persons

1/2 cup chopped onion
1 6 oz. can of shrimp - rinse and drain or use cut up fresh shrimp in equivalent measurement
1 8 oz. can sliced mushrooms
1 tablespoon butter
1 6 oz. can lump crab meat, drained
1-2 lbs. flounder fillets
1/2 teaspoon salt and pepper
1/4 teaspoon paprika
1 8 oz. can condensed cream of mushroom soup
1/4 cup chicken broth
1 tablespoon water
1/3 cup chopped cheddar cheese
1 tbs parsley
-Rice (cooked) wild, brown, white or mixture

1
In a medium sauce pan, saute onions, shrimp and mushrooms over medium heat in butter for 5 minutes. Add crab meat
2
and continue to cook for 5 minutes. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets. Roll up and fasten with toothpick. Place
3
in a greased 9X13 baking dish.
4
In a small mixing bowl, combine the soup, broth and water until smooth. Pour over fillets.
5
Sprinkle with cheese. Cover and bake at 400 for 25-30 minutes (or less
6
depending on preference). Sprinkle with parsley (and more cheese if desired) and return to oven uncovered for 5 minutes. Serve over rice or alone.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup chopped onion, 1 6 oz. can of shrimp - rinse and drain or use cut up fresh shrimp in equivalent measurement, 1 8 oz. can sliced mushrooms, 1 tablespoon butter, and more.

Yes, Stuffed Flounder With Mushroom Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Flounder With Mushroom Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions