Mushroom Stuffed Tilapia Rolls Food

TILAPIA ROLL WITH SAUTE MUSHROOM STUFFING #RSC

Steps:

• 1. For stuffing in a hot pan put a tablespoon of butter. Add mushrooms, onions, 1 garlic clove, heavy cream and cream cheese. Cook on the medium high heat for 5 min or until the mixture is smooth but not runny. Salt and pepper for taste.
• 2.Grind the tilapia fillets in the blender or meat grinder until smooth. Transfer into the bowl and add an egg, 2 garlic cloves, green onions, parsley, cilantro, mustard, salt, pepper and the panko crumbs. Mix by hand.
• 3. Lair the tilapia mixture on the greased Reynolds Wrap Foil and spread it out, it should be 1 inch thick.
• 4. Place the tomato slices in the middle of the tilapia mixture. Put the mushroom stuffing on the top of the tomatoes.
• 5. Lift the corner of the foil and roll the the tilapia. Gently place the roll in the middle of the foil. Wrap it in foil and twist the ends.
• 6. Place the roll on the baking tray and bake in the 400 degree F oven for 20 minute Then take the foil off and put some more cream cheese on top and bake for 15 more min until the top is browned.
• 7. Slice and serve along with some sriracha sauce or fresh lemon slices.

MUSHROOM STUFFED TILAPIA ROLLS

Steps:

• 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.

MUSHROOM-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Remove the stems from the mushrooms. Set the caps aside, and finely chop the stems.
• In a large pan over medium-high heat, warm the oil. Once the oil begins to shimmer, add the onion and chile and cook until the onion browns, 5 to 7 minutes. Add the chopped mushroom stems and cook until soft, 2 to 3 minutes. Stir in the garlic and cook for 1 minute.
• Transfer the mixture to a large bowl and let cool for 5 minutes. Add the cooked quinoa, Parmesan, cilantro, salt, and black pepper and stir to combine.
• Arrange the mushroom caps on a baking sheet and, using a teaspoon, fill them with the quinoa mixture -- the filling should be spilling out of each cap.
• Bake the stuffed mushrooms for 12 minutes, until slightly wilted and lightly browned on top. Let cool for about 5 minutes.
• Drizzle each stuffed mushroom with a little olive oil before serving.

CRABMEAT STUFFED TILAPIA

Steps:

• Preheat oven to 400°F.
• chop the onion and celery into fine pieces.
• flake the crabmeat and check for pieces of shells.
• Sauté onion and celery in butter until tender.
• add parsley and remove from heat.
• stir in the bread crumbs, crab meat, lemon juice and cayenne pepper.
• Spray casserole or oven pan with cooking spray.
• Spread the mixture over the tilapia fillets and roll them up placing seam side down in dish. Place any leftover stuffing around fillets.
• Sprinkle with melted butter and paprika.
• Place in a 400°F oven for about 20 to 25 minutes until the tilapia flakes easily with a fork.