1 tablespoon salad oil
4 ounces mushrooms, sliced
2 green onions, sliced
1 slice bread, cubed
1 tablespoon lemon juice
1 tablespoon chopped fresh basil or other herb (optional)
1/4 teaspoon salt
1/8 teaspoon pepper
Parmesan cheese
4 4-ounce sole or flounder fillets
1/8 teaspoon paprika
In medium bowl, cook salad oil, mushrooms, and green onions, covered, on High 3 to 4 minutes until tender. Stir in bread cubes, next 4 ingredients, and 1 tablespoons Parmesan cheese.
On narrow end of each fillet, spoon 1/4 mushroom mixture; roll fillets jelly-roll fashion. In 12" by 8" baking dish, place fish rolls seam-side down. Sprinkle with 1 tablespoon Parmesan cheese and paprika. Cook, covered, on High 4 to 5 minutes until fish is opaque and flakes easily when tested with fork; rotate dish halfway through cooking. Makes 4 servings.
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