Best 7 Mushroom Stuffed Tilapia Rolls Recipes

THE BEST SEAFOOD STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.

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.

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.

ITALIAN-SEASONED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Remove stems from mushrooms. Chop stems and set aside. Brush caps with 1 tablespoon olive oil and place on the prepared baking sheet with the open sides up.
• Heat remaining 1 tablespoon oil in a skillet over medium heat. Add onion, garlic, and Italian seasoning; cook for 2 minutes. Add mushroom stems and cook until tender, about 5 minutes. Remove from the heat and transfer to a bowl.
• Add crushed saltines, Asiago cheese, and ricotta cheese to the onion-mushroom mixture and mix to combine. Season with salt and pepper. Fill each mushroom cap with a spoonful of the mixture.
• Bake in the preheated oven until mushrooms are tender and filling is bubbling slightly, 20 to 25 minutes.

ART'S ITALIAN STUFFED MUSHROOMS

Steps:

• Preheat over to 350 degrees F.
• Prepare potatoes according to package directions.
• Add sun-dried tomatoes.
• Remove stems from clean mushrooms and stuff caps with cooked Italian sausage and top with a generous amount of the potato mixture.
• Spread olive oil and minced garlic on bottom of walled cookie sheet or baking dish. Place mushrooms on top.
• Sprinkle shredded Parmesan over the top of the mushrooms.
• Bake for 20-25 minutes.

CRAB-STUFFED TILAPIA

Steps:

• In a large skillet, saute onion and celery in 1/4 cup butter until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimientos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks., Place seam side down in a greased 9-in. square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika., Bake, uncovered, at 400° until fish just begins to flake easily with a fork, 25-30 minutes. Discard toothpicks. Spoon pan juices over fish.

DINAH'S STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Arrange mushroom caps hollow side up in the baking dish.
• In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist.
• Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter.
• Bake in the preheated oven 30 minutes, or until lightly browned.