Comida Kraft
Recipe Box

Cheesy Mushroom-Fish Bake

Cheesy Mushroom-Fish Bake is rated 4.488505747126437 out of 5 by 174.
Prep Time
15
min.
Total Time
40
min.
Servings

4 servings

Eating smart means eating deliciously when you offer up zesty fish with fresh mushrooms and melty cheese.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Place frozen fish in 13x9-inch baking dish; drizzle with dressing.
  • Bake 25 min. Top with mushrooms and cheese; bake 5 min. or until cheese is melted and fish flakes easily with fork.
  • Sprinkle with parsley.

Substitute

Prepare using halibut or cod fillets.

Substitute

Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.

Servings

  • 4 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 4 Meat (VL)

Nutrition Bonus

This tasty entree is not only simple to prepare, but it's also a good source of calcium from the cheese.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 130
Total fat 3.5g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 420mg
Carbohydrate 2g
Dietary fiber 0g
Sugars 1g
Protein 22g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I also used haddock fillets and used extra dressing and marinaded it in that for a couple of hours... I also used haddock fillets and used extra dressing and marinaded it in that for a couple of hours before cooking it. While it cooked I sauteed shallots, garlic and the fresh baby portabello mushroom slices. I put those on top after the 25 min. and also used 1 cup of the no fat mozarella cheese. For an added crunchy layer, I put some whole grain Pepperidge Farm croutons in my food processor and made them into crumbs and layered that on top of the cheese. It was so good, I recommend to fish haters and lovers alike to try it this way...so good!!!! Thanks to all the member reviews for your good suggestions that helped me make this choice.
Date published: 2009-02-26
Rated 4 out of 5 by from This recipe turned out better than i expected. This recipe turned out better than i expected. I followed the recipe and did not thaw the fish; there was water left over to keep the fish moist but it was not a big deal. i would recommend thawing the fish only if you are going to add extra dressing. The mushrooms give it a nice taste. I didnt have mozzarella cheese on hand so i used monteray jack cheese and it turned out great. The next time i make this i will marinate the fish with dressing for a few hours (for more flavor), thaw the fish, and add extra dressing. Overall it was a great recipe! i highly recommend that you try it!
Date published: 2008-09-24
Rated 4 out of 5 by from Was really good! Was really good! My hubby makes THE BEST sauteed mushrooms, they are sooooooooooo yummy! (Mushrooms, then finely cuts shallots, onion, garlic in butter & splash of wine). He said next time maybe make those to pour over the fish instead of just the regular mushrooms? The dish was great the way it was, but maybe we'll try that next time and see how that goes? I would definately make the reg. recipe again tho :) OH.... also we used sea bass that he caught on his fishing trip :)
Date published: 2008-11-09
Rated 4 out of 5 by from I made this last night and it was wonderful. I made this last night and it was wonderful. I did make some changes - I drenched the fish with the dressing and baked for 15 minutes. While it was baking I put the mushrooms in the skillet with butter and garlic and sauteed. When I took the fish out, I poured the mushrooms over the fish and covered each fish completely with the cheese, baked for 2 more minutes. Fabulous, thanks!
Date published: 2009-07-17
Rated 4 out of 5 by from I used tilapia because that's what my family and I like. I used tilapia because that's what my family and I like. My three children, ages 4-10, LOVED it. My husband really liked it, too, even though he told me he was skeptical at first. As for myself, I didn't care for the combination of fish and cheese. I used A LOT more cheese and Italian dressing than it called for just because I know how my family likes things. =)
Date published: 2008-01-24
Rated 5 out of 5 by from Delicious, delicious... Delicious, delicious... I made this dish twice already. The first time I had the fish sliced into strips and didn't cook while frozen, and it turned out really good. My guests love it... The second time, I made it with more mushrooms and cheese, and it turned out really good too. Everyone loves it. I will definitely make it again.
Date published: 2006-01-18
Rated 5 out of 5 by from So easy to make! So easy to make!!! This will be a standard fish recipe in my house. My family loved it and it only took me min. to put it together. I didn't have Mushrooms so I didn't add them. It is the salad dressing that really gives it it's flavor. The cheese is also something new on fish I have never had. I loved it. Fast and Easy!!!
Date published: 2006-10-04
Rated 5 out of 5 by from I thought this dish was fabulous. I thought this dish was fabulous. Very light, healthy and no fishy after taste at all! I used about 2 tablespoons of dressing per fillet instead of 2 tblsp for all the fillets. I served it with Pilaf rice and it is something I will serve again and again. Even my 8 yr old son liked it and even asked for seconds! Amazing!
Date published: 2007-09-24
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