Friday, September 23, 2016

Stuffed Petrale Sole with Mushrooms!

So, my current goal is to take some of my previous, delicious, fat-laden recipes and come up with something a little healthier. My previous stuffed Petrale sole recipe used lots of butter. This recipe only uses a little Earth's Balance for that creamy butter feeling, but with a lot less fat.


2 Petrale Sole fillets 
Onion Powder
Cajun/Creole Seasoning
1 Tbsp Earth's Balance Vegan "Butter"

For the stuffing:

1/4 of a whole Red Onion, diced finely
6 - 8 White Mushroom, stems removed, sliced
1 Tbsp Earth's Balance Vegan "Butter"

 Preheat oven to 400 degrees F.

Make the stuffing first: Saute the diced onion and sliced mushrooms in the Earth's Balance "Butter" for about 10 minutes. Sprinkle lightly with salt and mix through. Set aside.

Season the fillets with the Salt, Onion Powder, and Creole Seasoning. Place 1/2 of the mushroom stuffing mixture in the middle of the fillet, and roll up. Place on non-stick cooking sheet, seam side down, and repeat with the other fillet. 

Sprinkle the rolled-up fillets with salt, onion powder and cajon seasoning, and top with 1/2 Tbsp Earth's Balance "Butter" each.

Bake the fillets for 20 minutes in the 400 degree F oven.

Ready to Serve!

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