Stuffed Sole With Mushroom Sauce Recipe

Name: Stuffed Sole With Mushroom Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 tablespoons green onions, minced; 2 teaspoons garlic, minced; 2 tablespoons white wine; 8 ounces imitation crabmeat; 2/3 cup garlic and butter Ritz cracker, crushed; 2 teaspoons fresh parsley; 2 tablespoons grated romano cheese; 1/3 cup butter, melted; 1 cup fresh thin sliced mushrooms; 4 tablespoons flour; 1 1/2 cups light cream; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/2 fresh ground pepper; 1 1/2 teaspoons Worcestershire sauce; 2 tablespoons melted butter; 4 -6 sole fillets

Servings: persons

1 tablespoon olive oil
2 tablespoons green onions, minced
2 teaspoons garlic, minced
2 tablespoons white wine
8 ounces imitation crabmeat
2/3 cup garlic and butter Ritz cracker, crushed
2 teaspoons fresh parsley
2 tablespoons grated romano cheese
1/3 cup butter, melted
1 cup fresh thin sliced mushrooms
4 tablespoons flour
1 1/2 cups light cream
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 fresh ground pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons melted butter
4 -6 sole fillets

1
Add oil to pan and saute the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
2
Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
3
Make sauce while the fillets are baking as follows:
4
Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
5
Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 tablespoons green onions, minced, 2 teaspoons garlic, minced, 2 tablespoons white wine, and more.

Yes, Stuffed Sole With Mushroom Sauce falls under the General 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.

Stuffed Sole With Mushroom Sauce

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