Mushroom-stuffed sole with red pepper–cashew crema

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mushroom-stuffed sole with red pepper–cashew crema

Paleo, Gluten-Free, Mediterranean, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly

2 Servings, 480 Calories/Serving

35–50 Minutes

A scallion and mushroom stuffing adds big umami to this paleo sole dish. Our red pepper–cashew crema lends richness yet keeps things light.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces organic broccoli
  • 6 organic scallions
  • 3 ounces organic cremini or other button mushrooms
  • 3 tablespoons walnuts
  • 1 organic lemon
  • ½ teaspoon dried thyme
  • 2 wild sole fillets (about 5 ounces each)
  • 1 teaspoon dried oregano
  • Sun Basket red pepper–cashew crema (roasted red peppers - cashew butter - garlic - lemon juice - kosher salt)
Ingredient IQ
Roasted red peppers are one of those rare ingredients that taste nearly as good from a jar as they do made from scratch. Jarred peppers are typically preserved in a simple brine of water, salt, and citric acid. We love these peppers whole on burgers or sandwiches, coarsely chopped and stirred into pastas and salads, or pureed for spreads or dips—proving they’re as versatile as they are delicious.

Nutrition per serving

Calories: 480, Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 8g, Saturated Fat: 4.5g (23% DV), Cholesterol: 55mg (18% DV), Sodium: 670mg (28% DV), Carbohydrates: 24g (8% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew, walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the broccoli

  • Cut the broccoli into 1-inch florets; trim any coarse stems.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the broccoli, season with salt and pepper, and cook, stirring occasionally, until slightly charred and crisp-tender, 5 to 8 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Do not clean the pan.
While the broccoli cooks, start preparing the stuffing ingredients.

2

Prep and cook the mushroom stuffing

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Finely chop the mushrooms.
  • Finely chop the walnuts.
  • Zest the lemon and juice half; set aside the zest for the oregano mixture. Cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut 1 lemon into wedges.]
In the same pan used for the broccoli, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until lightly charred, 3 to 5 minutes. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms start to soften, 2 to 4 minutes. Stir in the walnuts and 2 teaspoons [1 TBL] lemon juice. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the mushroom mixture cooks, prepare the sole and the oregano mixture.

3

Prep the oregano mixture; cook the sole

  • Pat the sole dry with a paper towel; season lightly with salt and pepper.
In a small bowl, stir together the lemon zest, oregano, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.
In the same pan used for the stuffing, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the sole and cook, turning once, until opaque and flaky, 1 to 2 minutes per side. Transfer to a cutting board.

4

Assemble the stuffed sole

Top 1 piece [2 pieces] of sole with the stuffing, spreading in an even layer; using a spatula, top the stuffing with the remaining sole. Pour over the oregano mixture and cut the sole in half crosswise.

5

Finish the red pepper–cashew crema

In a small bowl, stir together the red pepper–cashew crema and 1 to 2 tablespoons water; season to taste with salt and pepper.

Serve

Spoon as much red pepper–cashew crema as you like onto individual plates. Top with the stuffed sole and serve the broccoli, lemon wedges, and any remaining crema on the side.
Kids Can!
  • Juice the lemon.
  • Stir the oregano mixture.
  • Stir the red pepper–cashew crema.
  • Spoon the crema onto plates.