Ultimate Walleye, Rice and Mushroom Bake Recipe

This walleye, rice and mushroom recipe is unique in that the rice is poured on top of the fillets prior to baking so the flavors can blend together in the oven

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes


  • 2 pounds walleye fillets
  • 6 slices bacon, chopped
  • 1 ½ cups sliced fresh mushrooms
  • ⅓ cup finely chopped celery
  • ⅓ cup finely chopped onion
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon kosher salt, to taste
  • ⅛ teaspoon freshly ground black pepper, or to taste
  • 3 cups cooked rice, wild/long grain or white
  • 2 tablespoons homemade unsalted butter, melted

Sauce Ingredients:

  • 3 tablespoons homemade unsalted butter
  • 3 tablespoons flour
  • 2 cups cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley


1. Preheat oven to 350 degrees and grease a 9x13-inch pan.

2. In a skillet over medium-high heat, fry the chopped bacon until almost done, but not crispy. Add the mushrooms, celery and onion, and sauté until tender. Add the rice and parsley and toss to mix well.

3. Place the walleye fillets in the bottom of the greased dish and season with salt, pepper, garlic and onion powder.

4. Divide the rice mixture and mound to cover each fillet and then drizzle butter over all. Bake until fish flakes or approximately 20 minutes.

5. To make the sauce, melt the butter in a saucepan and whisk in the flour. Cook for 1 minute and then slowly whisk in the cream. Season with garlic, onion powder, salt and pepper.

6. Plate the mounded fillet and pour sauce over each mound. Sprinkle with fresh parsley. Serve with crusty fresh bread and a salad.

For more walleye recipes, visit MissHomemade.com.

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