Recipe by dakota kelly
"Incredible, but true...this dish is low-fat."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh mushrooms, sliced
spinach, rinsed and chopped
crumbled feta cheese
4 (4 ounce) fillets
Thank you to all the reviewers on this one. I made their changes and this turned out wonderful. I increased the feta cheese, spinkled the inside of the fish with garlic powder. After they were rolled I added lemon pepper, subsituted the water for lemon juice and poured a litte lemon juice over the top of the fish. We live in Alaska so I subsituted halibut for flounder (just a bigger version of flounder)
This was good. I increased the amount of feta that i used to about 2.5 oz and I sauted my mushrooms with fresh garlic. I would also recommend seasoning the fish with season salt, paprika, pepper and garlic.
once again, I did substitutions, which turned out
really great. instead of using flounder, I used
tilapia. I also used quite a bit more mushrooms,
feta & spinach.
just a hint for anyone who's always used reg ol
parmesan on their spaghetti. try using feta for a change. we won't ever again use parmesan on our
spaghetti. it adds a totally new & different flavor.
This was excellent and simple. I added 3 cloves of garlic to the spinach and mushroom mixture for some extra flavor...next time I will add more garlic and some salt and pepper. It's a great recipe, just needs a little more flavor.
Excellent!!! I added chopped tomato and per the reviews I added garlic, and probably 1/2 cup feta. I also coated the fish with mixture of bread crumbs, Paul Prudome Seafood Magic and Tony Cachere's creole seasoning. I covered it with lemon and butter. You must drain off the moisture from the stuffing mixture (I may even strain it next time) or you will have a mushy problem. I baked it longer than 20 minutes--maybe 30. It was so good--and healthy!!!
This recipe is only good if you season the fish. By itself the taste is nothing special. Also, 1 T. of feta is not enough. You need atleast 1/4 c. I agree with a previous reviewer that dredging the fish in breadcrumbs is the way to go.
Very Quick and easy and best of all it tastes great. I seasoned the fish with salt and pepper and some garlic powder and instead of using the fresh vegies, I used frozen spinach and canned mushrooms. Hubby really liked this alot.!
My husband and I really enjoyed this. It was very easy to make and very light. But it was still satisfying. I used fat-free feta cheese. Next time I might season the fillets a bit before baking. Definitely will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach-Stuffed Flounder with Mushrooms and Feta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 20
Check out our collection of almost 200 grilled burger recipes.
A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An easy baked omelet that's loaded with spinach and feta cheese.
Make a delicious dinner with just two basic ingredients! Technique is the trick.
Enjoy baked mushroom caps stuffed with a delicious vegetarian filling.