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Mushroom Stuffed Fish Filets

1 lb. fresh mushrooms or 6-8 oz. sliced mushrooms
2 Tbsp. butter or margarine
2 Tbsp. chopped onion
1 small clove garlic, minced
3 Tbsp. chopped parsley
1 1/2 lb. Fillet of Sole or Flounder
Salt and pepper
1 (10 1/2 oz.) can Shrimp soup, undiluted
Grated Parmesan cheese


Clean mushrooms or drain canned ones. Saute onions, mushrooms, and garlic in butter 3-5 minutes. Add 2 tablespoons parsley. Season Fillets with salt and pepper. Place sauteed mixture on Fillets and roll up; fasten with toothpicks.


Place in large skillet; pour Shrimp soup over. Cover and cook over low heat 7-10 minutes. Do not boil. Garnish with remaining parsley and cheese.


Makes 4 servings



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