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Mushroom Stuffed Tilapia Rolls

 

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Mushroom Stuffed Tilapia Rolls
 

 

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Recipe

Mushroom Stuffed Tilapia Rolls

Beautiful enough to use as main course. The stuffing takes only a few minutes to make and freezes very well, so you might consider doubling the amounts and freezing the unused part for another meal. It will be suitable (minus the cheese) to stuff thinly pounded chicken cutlets too, using the same instructions as in this recipe. For a pareve stuffing, add another layer of flavor such as toasted pine nuts, diced tomatoes or spinach.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, quartered
  • 4 large shallots, peeled
  • 1 bunch flat leaf parsley, chopped
  • 4 cups mushrooms, diced small (use the food processor by pulsing)
  • 1/4 cup basil leaves, packed, chopped
  • 1 cup fresh bread crumbs
  • 2/3 cup feta cheese, crumbled
  • pinch nutmeg
  • ground pepper to taste
  • 8 fillets tilapia
  • cooking oil spray
  • paprika

Directions

Preheat oven to 375 degrees.  Heat the oil in a large skillet.

In a food processor, coarsely grind the onion, shallots and parsley, and add to the skillet. Sauté until translucent. Add the mushrooms, and saute until most of the liquids evaporate. Turn off the flame. Add the remaining stuffing ingredients and mix thoroughly.

Put some of the filling in the center of a fillet, and close the fillet around the filling. Place the roll in a baking pan, seam side down. Repeat with the remaining stuffing and fillets. Make sure the pan is not too large for the fish, so the stuffing doesn’t ooze out of the fillets (if necessary, fill some empty spaces with bunched-up foil).  Spray cooking spray on top of the fillets, and sprinkle with the paprika. Bake about 30 minutes, or a little longer, until the fish flakes easily. Serve hot or at room temperature.

About Levana Kirschenbaum

avatar

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

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