Stuffed Sole with Crab, Shrimp & Mushrooms
Sole stuffed with crab, shrimp and mushrooms baked in a mushroom sauce topped with cheese.
Yield
4 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| ½ | pound |
mushrooms
finely chopped |
*
|
| 4 ¼ | ounces |
shrimp
rinsed, drained |
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | pound |
crab meat
fresh, cooked, or canned |
|
| 8 |
sole fillets
or flounder |
*
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
paprika
|
|
| 10 ¾ | ounces |
cream of mushroom soup
condensed, undiluted |
|
| ⅓ | cup |
chicken broth
|
|
| 2 | tablespoons |
water
|
|
| ⅔ | cup |
cheddar cheese
shredded |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
|
rice
wild, brown, or white |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 226.8 | g |
mushrooms
finely chopped |
*
|
| 122.8 | ml/g |
shrimp
rinsed, drained |
|
| 3E+1 | ml |
butter
or margarine |
|
| 226.8 | g |
crab meat
fresh, cooked, or canned |
|
| 8 | each |
sole fillets
or flounder |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
paprika
|
|
| 310.7 | ml/g |
cream of mushroom soup
condensed, undiluted |
|
| 79 | ml |
chicken broth
|
|
| 3E+1 | ml |
water
|
|
| 158 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 1 | x |
rice
wild, brown, or white |
*
|
Directions
In a saucepan, sauté onion, shrimp, and mushrooms in butter until onion is tender.
Add crabmeat; heat through. Sprinkle fillets with salt, pepper, and paprika.
Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9x2 inch baking dish .
Combine the soup, broth, and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
Cover and bake at 400℉ (200℃) for 30 minutes.
Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
Serve over rice if desired.
