Spinach-Stuffed Flounder with Mushrooms and Feta Best Family Recipes

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Friday, December 13, 2013

Spinach-Stuffed Flounder with Mushrooms and Feta

"Incredible, but real...This dish is low-fat."

Ingredients :

8 massive sparkling mushrooms, sliced
eight ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
four (four ounce) fillets flounder

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

Preheat oven to 350 degrees F (a hundred seventy five stages C).
Spray an unheated medium skillet with out a-stick spray. Heat the skillet over medium warmness. Add the mushrooms and cook dinner about five minutes or till the liquid released from the mushrooms has evaporated, stirring every now and then.
Add the spinach to the skillet. Cook and stir about 2 mins or until spinach is wilted. Remove from the heat and drain extra moisture. Sprinkle the feta cheese over the veggies, then stir it in.
To assemble the fish rolls, location one-sector of the spinach combination onto the wide quit of each filet. Carefully roll the filet around the spinach aggregate. Use wooden toothpicks to keep the stop of each roll in region.
Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam facet down, in the baking dish. Add 2 tablespoons of water. Loosely cowl with foil.
Bake in a preheated oven for 15 to twenty minutes or till fish flakes without difficulty while examined with a fork and is opaque all the way through.

Notes :

Reynolds® Aluminum foil can be used to keep meals moist, cook it frivolously, and make clean-up less difficult.

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