Best 10 Stuffed Flounder With Mushroom Cream Sauce Recipes

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**Savory Stuffed Flounder with Creamy Mushroom Sauce and Two Unique Side Dishes**

Embark on a culinary journey with our delectable stuffed flounder, a seafood masterpiece enveloped in a luscious mushroom cream sauce. The tender flounder fillets are meticulously stuffed with a savory blend of herbs, succulent shrimp, and a hint of tangy lemon, creating a harmonious balance of flavors. Pan-seared to perfection, the flounder exudes a golden-brown crust that encases the moist and flaky flesh within. This exquisite dish is elevated by the velvety mushroom cream sauce, a symphony of sautéed mushrooms, shallots, and garlic, enveloped in a creamy sauce infused with subtle hints of nutmeg and white wine.

Complementing the stuffed flounder are two delectable side dishes that add contrasting textures and flavors. The sautéed spinach, bursting with vibrant green hues, offers a refreshing and earthy counterpoint to the richness of the flounder. The tangy lemon butter sauce adds a zesty brightness, cutting through the richness of the dish with its citrusy notes.

Indulge in this culinary masterpiece, where the delicate flavors of the stuffed flounder, the creamy mushroom sauce, and the contrasting side dishes come together to create an unforgettable dining experience.

Here are our top 10 tried and tested recipes!

BAKED STUFFED FLOUNDER



Baked Stuffed Flounder image

Provided by Alton Brown

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
  • Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
  • If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

FLOUNDER ROLL-UPS



Flounder Roll-Ups image

You'll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. "It's such an easy way to show someone you care," she writes, "but it looks like you spent all day in the kitchen!"

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

1-1/2 cups soft bread crumbs
1/3 cup diced celery
2 tablespoons finely chopped onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
4 flounder fillets (3 ounces each)
1/2 cup half-and-half cream
3 tablespoons sherry or chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup shredded Swiss cheese

Steps:

  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

Nutrition Facts : Calories 510 calories, Fat 22g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 729mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.

CRAB-STUFFED FLOUNDER WITH MORNAY SAUCE AND GREEN BEANS ALMONDINE



Crab-Stuffed Flounder with Mornay Sauce and Green Beans Almondine image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 23

Salt and pepper
1 1/2 pounds fresh green beans, trimmed
3 tablespoons butter
1/2 cup sliced almonds, toasted
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper
Freshly grated nutmeg
1 cup grated Gruyere cheese
2 tablespoons butter
1 large shallot, minced
2 cloves garlic
1 stalk celery, minced
1/3 cup dry vermouth
A few dashes hot sauce, such as Tabasco
1/4 cup breadcrumbs
1 tablespoon chopped fresh thyme
1 teaspoon Old Bay seasoning
1 1/2 to 2 cups fresh crabmeat
Salt and pepper
4 flounder fillets, skin off
4 tablespoons butter

Steps:

  • For the green beans almondine: Place a large pot of salted water over high heat and bring to a boil. Working in batches (to avoid crowding the pot and slowing the return a boil), cook the green beans for about 3 minutes, or until al dente. With a slotted spoon or tongs, transfer the green beans directly to an ice-filled bowl and shock to stop cooking. Drain well.
  • Heat the butter in a large skillet over medium-high heat until foaming and beginning to smell nutty. Add the blanched green beans and toss to coat. Add the toasted almonds and season with salt and pepper.
  • For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon to make a roux--it should look like wet sand. Cook, stirring, for a couple minutes and then whisk in milk. Bring to a simmer, stirring and scraping the bottom and scorners of the pan, and cook for a few minutes. Season with some salt, pepper and nutmeg. Remove from the heat and add the Gruyere, stirring until fully melted and combined.
  • For the crab-stuffed flounder: Preheat the oven to 375 degrees F. Melt the butter in a skillet over medium-high heat. Add the shallots, garlic and celery; cook until softened, 4 to 5 minutes.
  • Deglaze the pan with the vermouth and hot sauce to taste, and let cook for another minute. Pour the vegetables into a medium bowl and add the breadcrumbs, thyme and Old Bay; mix to combine. Gently fold in the crabmeat. Add salt and pepper to taste.
  • Rinse and pat dry the flounder fillets and lay on a baking sheet. Spread the stuffing along half of each fillet and fold over to enclose. Dot evenly with butter and sprinkle with salt and pepper. Bake until cooked through, 25 to 30 minutes
  • Set the stuffed flounder on serving plates and top with Mornay sauce. Serve with the green beans on the side.

STUFFED FLOUNDER



Stuffed Flounder image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 25

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

  • Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
  • Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
  • Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

STUFFED FLOUNDER



Stuffed Flounder image

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  • Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  • Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  • Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  • Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA



Spinach-Stuffed Flounder with Mushrooms and Feta image

Incredible, but true...this dish is low-fat.

Provided by dakota kelly

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 4

8 large fresh mushrooms, sliced
8 ounces spinach, rinsed and chopped
1 tablespoon crumbled feta cheese
4 (4 ounce) fillets flounder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
  • Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
  • To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
  • Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
  • Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

Steps:

  • Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
  • Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams

STUFFED FLOUNDER



Stuffed Flounder image

What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 cup butter, divided
1 medium tomato, chopped
1/2 cup finely chopped celery
1/4 cup minced fresh parsley
2-1/2 cups soft bread crumbs
2 ounces crumbled blue cheese
1 large egg, lightly beaten
1/2 teaspoon salt
6 flounder or sole fillets (1-1/2 to 2 pounds)
1 tablespoon lemon juice

Steps:

  • In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11x1x2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

Nutrition Facts :

CREAMY SPINACH STUFFED FLOUNDER



Creamy Spinach Stuffed Flounder image

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
4 flounder or sole fillets (3 ounces each)
2 tablespoons 2% milk
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

Nutrition Facts : Calories 285 calories, Fat 21g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 493mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

Tips:

  • Choose fresh flounder: Look for flounder with bright, clear eyes, firm flesh, and a mild, briny smell.
  • Stuffing the flounder: Gently loosen the skin of the flounder without tearing it. Use a spoon to create a pocket between the skin and the flesh. Stuff the pocket with the prepared mushroom mixture.
  • Pan-searing the flounder: Heat a large skillet over medium-high heat. Add butter and swirl to coat the pan. Carefully place the stuffed flounder in the skillet, skin-side down. Sear for 3-4 minutes, or until the skin is golden brown and crispy.
  • Baking the flounder: Transfer the skillet to the oven and bake for 10-12 minutes, or until the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C).
  • Making the mushroom cream sauce: While the flounder is baking, prepare the mushroom cream sauce. Sauté mushrooms in butter until softened. Add flour and cook for 1 minute. Gradually whisk in milk and cream. Simmer for 5-7 minutes, or until the sauce has thickened.
  • Serving the stuffed flounder: Place the stuffed flounder on a serving platter and spoon the mushroom cream sauce over the top. Garnish with fresh herbs, such as parsley or chives.

Conclusion:

Stuffed flounder with mushroom cream sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of tender, flaky fish, flavorful stuffing, and creamy sauce is sure to impress your guests. With careful preparation and attention to detail, you can easily create this restaurant-quality dish at home. Remember to select fresh ingredients, stuff the flounder carefully, pan-sear it until crispy, and bake it until cooked through. The mushroom cream sauce is a perfect complement to the fish, adding a rich and velvety flavor. Serve the dish with a side of your favorite vegetables or rice for a complete meal. Enjoy!

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