Spinach Stuffed Flounder w/Mushrooms & Feta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.6
  • Total Fat: 4.7 g
  • Cholesterol: 93.9 mg
  • Sodium: 292.6 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 35.4 g

View full nutritional breakdown of Spinach Stuffed Flounder w/Mushrooms & Feta calories by ingredient
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Adapted from Allrecipes Adapted from Allrecipes
Number of Servings: 4


    8 large fresh mushrooms, sliced
    8 ounces spinach, rinsed and chopped
    1/4 c. reduced fat crumbled feta cheese
    4 (4 ounce) fillets flounder
    2 Tbsp lemon juice
    2 Tbsp bread crumbs
    Salt, pepper, paprika & garlic powder to taste
    1/2 Tbsp butter
    3 cloves garlic


Preheat oven to 350 degrees F (175 degrees C).
Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the butter & cook mushrooms about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
To assemble the fish rolls, mix bread crumbs with seasonings & dip fillets, then place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place (or just lay fillet over spinach mixture if they won't roll).
Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user BOOERDEM.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Incredible!
    This is on my list to make this weekend--sounds awesome!!!! - 9/14/11

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