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Mushroom Stuffed Sole
Source: dLife

Fillet of sole stuffed with mushrooms, breadcrumbs, and mozzarella, baked in lemon juice, wine, and butter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 253.2
Total Carbs 10.5 g
Dietary Fiber 0.7 g
Sugars 2.4 g
Total Fat 8.9 g
Saturated Fat 4.1 g
Unsaturated Fat 0.4 g
Potassium 796.5 mg
Protein 33.5 g
Sodium 314.8 mg
Dietary Exchanges
1 Fat , 1/2 Vegetables , 1/2 Fruits , 1 1/2 Meat , 1/2 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  margarine
0 1/2 cup  fresh mushroom slices
0.3333 cup  fresh chopped onion
1 tsp  crushed garlic
2 tbsp  bread crumbs
2 tbsp  fresh dill weed
1 tbsp  cold water
1 lb  sole fillet
4 oz  shredded mozzarella cheese
1 cup  fresh lemon juice
2 tbsp  white wine
2 tbsp  chopped parsley
  1. Preheat oven to 425 degrees F.
  2. Spray a baking dish with nonstick cooking spray.
  3. To make the stuffing, melt the margarine in a small nonstick pan, and cook the mushrooms, onions, and garlic for 5 minutes; stir in crumbs, dill, and water, mix well.
  4. Evenly place stuffing on top of each fish fillet, sprinkle with mozzarella cheese, and roll up securing in place with a toothpick. Arrange on baking dish in a single layer.
  5. In a small bowl, mix melted margarine, lemon juice, and wine, pour over fish. Bake until fish flakes easily with a fork, about 10 minutes. Top with parsley and serve.

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