Spinach & Mushroom Stuffed Flounder


I’m keeping this post short & sweet for all my readers! With a mild sweet flavor and delicate flaky texture, Flounder is a versatile, easy-to-prepare filet of fish. This firm-fleshed white fish can be baked, sautéed, stuffed, and poached. I recommend cooking this lean fish with butter, or oil to maintain moisture and prevent your filet from drying out. Substitute Flounder for Grouper, or catfish in any tasty seafood recipe you’ve got your heart set on. (*Credit: Southern Living Magazine)

I wanted to get slightly creative and do something with the Flounder other than just season with salt & pepper and sear or bake it. Last time I prepared a Flounder dish at home, I stuffed it with crab meat and served it with pan seared Scallops. Defiantly one of my favorite Seafood dishes I’ve made at home. You can find that recipe in the link here

These filet’s were somewhat difficult to work with because of how thin they are. For as much as I can’t argue the $5 price for the bag at Aldi, these filet’s are super thin, that’s why my rolling looks weird. Last time, I was able to line up 2 filet’s next to each other to make one large roll. This time, I had to use half the amount of filling and roll one at a time. I took the remaining mixture and topped the Flounder with it. 

The sauteed spinach and mushrooms gave the dish a very light, Mediterranean feel. Only thing I would loved to have added if it was on hand would’ve been some fresh dill and feta cheese! 


Mise En Place:

  • 2 Flounder Filet’s
  • 2 Cup’s Raw Spinach
  • 2 Each Baby Bella Mushrooms, small chop
  • 1 Clove Garlic, minced
  • Butter
  • S&P, TT

Method Of Prep:

  • To prepare the filling: heat up a large pan over medium heat. Add butter & garlic. Cook until garlic is lightly browned. Add mushrooms and cook until softened, approximately 3 minutes. Remove mushrooms from pan. Add more butter then saute spinach until wilted, approximately 2 minutes. Pour cooked spinach into a mesh strainer and allow to drain for 10 minutes. Use the back of a spoon to press liquid out of spinach if needed. Once spinach has been drained, add to mushrooms onto a cutting board and rough chop the two together. Mix well.


  • Turn oven to 350 Degrees.
  • Using a paper towel, pat dry the Flounder filet’s on each side. Season with salt & pepper.
  • Take 2 tablespoons of the filling and lay on the center of the filet(s). Roll from bottom to top. Place stuffed fillet(s) onto a greased and lined baking pan (I used foil). Add 1 Tablespoon of butter onto of filet. Place in the oven and allow to bake for 20 minutes or until fully cooked.
  • Serve right away with your choice of vegetable (I chose Roasted Brussels). Garnish the Flounder with any leftover mixture.
  • Enjoy!

**Cooking Tip: Add fresh squeezed Lemon juice to the fish right out of the oven. The acid will brighten up the flavors of the fish! You can also use citrus zest in the spinach & mushroom mixture as well. **



Roasted Portabella Burgers



If you have a grill, I would totally grill the bella’s over roasting them but both ways work!

Not too many folks (unless your Vegan/vegetarian) dig portabella burgers. I’m over red meat because every time I go out to eat and order a nice juicy medium rare to medium burger, some jackass who doesn’t know his temperatures always seems to over cook my burger to a well done (hockey puck style) da fuq? Why anyone orders their red meat well done is beyond me. You might as well as be a vegetarian!

I see portabella burgers all the time on menus and never order them because they seem so plain and boring. Plus who wants to eat just a mushroom and bread??  My fiance and I go to a bar down the road one Tuesday nights when the feature $1 burgers (This also includes turkey burgers and portabella bugers) Due in fact to them cooking their burgers beyond well done I switched it up and went with a bella burger and was immediately hooked. Now I’m into making these here at home once a week and it fits well into our healthier living/real food challenge.  Lastly, If you enjoy this recipe you’ll love my Black bean Burgers which are FAB-U-LOUS!


Bella Burgers: Vegan/Gluten Free/Refined Sugar Free/Dairy Free

Mise En Place:

-Large Portabellas (1/person or 2 depending on the size), with the bottom of the cap scraped clean

-Herb Oil (See below) or olive oil

-3 Garlic cloves

1 Shallot or 1/4 Onion

-2 Red Peppers, cut into rings and roasted

-2 Avocados, mashed

-Burger Toppings and condiments of choice

-Burger Buns (I used Udi’s Gluten free whole grain bread)


Method of Prep:

-To make the herb oil, Take whatever herbs you have on hand and pulse inside of a blender or food processor with 1/2 cup olive or vegetable oil along with garlic and onions until blended together. (For this recipe I just used cilantro and oil)

-Rub herb oil over mushrooms and let marinate for a minimum of 30 minutes. Add additional oil if caps look dry.

-Cut red pepper into rings and allow to marinate in the oil as well.

-If your using your oven, set to 350 degrees. Place mushroom caps on a sheet tray with red pepper rings. Season both sides with salt and pepper.

-Place in the oven and roast the red peppers for 10 minutes and the mushrooms for 20 (flip mushrooms upside down after 10 minutes).

-Remove from oven. If adding cheese, place on top of mushroom and allow it to lightly melt. Place on bread or bun of choice and garnish away.




Herb Oil Recommendations: