Diabetes Care and Education - A Dietetic Practice Group of the American Dietetic Association

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Portobello Stuffed Fish Fillets

Ingredients:

Stuffing:

6 oz portobello mushrooms, finely chopped
½ medium onion finely chopped
1 tsp margarine (trans-fat free)
Non-stick vegetable spray
¼ tsp thyme
¼ tsp salt
Pepper to taste
1 tbsp Madeira wine
¼ cup chopped parsley

Fish:

1½ lbs small fish fillets (e.g. sole or any other mild white fish)
1 tsp margarine (trans-fat free)
Butter flavor spray
6 tbsp bread crumbs
Lemon pepper seasoning

Directions:

Stuffing:

Spray nonstick skillet with non-stick spray.
Heat skillet to medium heat and add 1 tsp butter, mushrooms, and onion. Sauté until limp and onions are translucent.
Add seasonings and wine. Remove from heat and cool.
Add parsley just before stuffing fish.

Fish:

Wash and dry fish fillets.
Spoon 1-2 tablespoons of stuffing mixture onto the largest end of each fillet.
Roll up from large end to small end. Secure with toothpick if needed.
Place in small shallow baking dish.
Melt butter and brush onto tops of fillets.
Sprinkle breadcrumbs and lemon pepper seasoning over the top and spray with butter flavored spray.
Bake at 400º for 20–30 minutes until fish is flaky at its thickest part.

Nutrition Facts
Serving Size 1/6 recipe
Servings Per Recipe 6

Amount Per Serving

Calories 140

Total Fat 2.7 g

Saturated Fat 0.4 g

Monounsaturated Fat 1.0 g

Polyunsaturated Fat 0.8 g

Total Carbohydrate 7.2 g
(after subtracting fiber = 6.4)

Dietary Fiber 0.8 g

Protein 20.9 g

Sodium 282.8 mg

Exchanges per Serving

3 Protein
1 Vegetable

0 Carbohydrate Choices

Note:
Can be prepared ahead of time and held in refrigerator.

Courtesy of:
Robin Ann Williams, MA, RD, CDE

Menu Suggestions:
Serve with Apple Apricot Waldorf Salad, steamed asparagus, and wild rice pilaf.

Serve with a colorful vegetable dish, such as sautéed tricolor peppers with broccoli, and a whole grain roll.

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This information is provided as a public service by DCE a dietetic practice group of the American Dietetic Association and the information is not intended to replace medical advice. Individuals should contact a registered dietitian to answer food and nutrition-related questions or for nutrition services. All information is the property of DCE DPG/ADA and may not be copied or modified for commercial purposes without the written consent of DCE DPG/ADA.