Tilapia Roll With Saute Mushroom Stuffing #RSC

• tilapia fillets4
• ounces mushrooms↗6 ounces
• garlic cloves↗3
• green onions↗2
• cream cheese↗3 tablespoons
• butter↗2 tablespoons
• onion↗1⁄2
• egg↗1
• chopped fresh parsley1 tablespoon
• chopped fresh cilantro1 tablespoon
• heavy cream↗2 tablespoons
• panko breadcrumbs↗1 cup
• slices tomatoes↗5
• lemon zest↗1 teaspoon
• whole grain mustard↗1 teaspoon
• Reynolds Wrap Foil
• sriracha hot sauce↗

Step-by-step instructions

1. 1

   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. 2

   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. 3

   3. Lair the tilapia mixture on the greased Reynolds Wrap Foil and spread it out, it should be 1 inch thick.

4. 4

   4. Place the tomato slices in the middle of the tilapia mixture. Put the mushroom stuffing on the top of the tomatoes.

5. 5

   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. 6

   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. 7

   7. Slice and serve along with some sriracha sauce or fresh lemon slices.