I used to love making stuffed mushrooms. However, the way I used to make them wouldn't fit what I can eat now. So, I did a little work on the recipe and created a great stuffed mushroom with seared flounder that works great as a filling summertime meal.
Stuffed Mushrooms (serves 2)
4 large baby portebella mushrooms
3 tablespoons butter
1/4 cup diced tomatoes
1/2 cup soft goat's cheese
dash lemon juice
Wash mushrooms and scoop out stems. Set stems aside on a cutting board. Melt butter in a skillet on medium heat. Saute mushroom caps in the butter. While mushrooms are sauteing, chop mushroom stems. In a bowl, mix soft goat's cheese, tomatoes, and stems. Add lemon juice. When mushrooms are just tender but firm, remove from skillet. Fill each cap with the cheese mixture equally. Place in broiler for 5 minutes. Serve immediately.
Seared Flounder (serves 1)
1 flounder fillet (thawed)
Lemon Pepper
Lemon wedge
Sea Salt
2 tablespoons olive oil
In a skillet, heat the olive oil on medium heat. Place fillet in skillet. Add lemon pepper and sea salt to taste. Place heavy metal spatula over the fish. Turn fillet after about 3 minutes. Replace heavy metal spatula. Remove from pan after about 3 minutes. Serve with lemon wedge.
No comments:
Post a Comment