Grilled Rainbow Trout with Mushroom Stuffing

Southern Living
6 servings


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6 (1 1/2-pound) dressed rainbow trout
1/4 cup olive oil
2 shallots, minced
1/2 pound fresh mushrooms, chopped
1/4 cup fine, dry breadcrumbs
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
2 lemons, thinly sliced
12 fresh thyme sprigs


Brush inside of trout with oil.

Combine shallots and next 5 ingredients; spoon evenly into trout. Place lemon slices and thyme sprigs on stuffing and outside of fish; tie trout with string. Brush outside of trout with oil.

Cook, covered with grill lid, over medium-high heat (350° to 400°) about 8 minutes per side or until fish flakes easily with a fork.

Created date

December 2000