- 4 (1-ounce) slices white bread
- 1 teaspoon canola oil
- 2 1/2 cups finely chopped mushrooms (about 8 ounces)
- 3/4 cup finely chopped shallots
- 4 garlic cloves, minced
- 2 1/2 ounces Mexican chorizo
- 1/3 cup finely chopped cilantro
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper
- 10 (6-ounce) dressed whole trout
- Cooking spray
- 10 lemon wedges
- calories 201
- caloriesfromfat 35 %
- fat 7.8 g
- satfat 2.3 g
- monofat 2.7 g
- polyfat 1.4 g
- protein 23.5 g
- carbohydrate 8.5 g
- fiber 0.8 g
- cholesterol 105 mg
- iron 1.1 mg
- sodium 459 mg
- calcium 44 mg
How to Make It
Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.
Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.