Mushroom and Bacon-Stuffed Trout

Mushroom and Bacon-Stuffed Trout Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro
"This simple trout recipe was inspired by a reunion years ago in Montana. It has a delicious toasted breadcrumb, bacon, and mushroom filling." -Kathy Kitchens Downie

Yield:

8 servings (serving size: 1 stuffed trout)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 26 %
Fat 8.4 g
Satfat 3.7 g
Monofat 2.4 g
Polyfat 0.9 g
Protein 46.5 g
Carbohydrate 8.2 g
Fiber 0.9 g
Cholesterol 102 mg
Iron 3.7 mg
Sodium 436 mg
Calcium 34 mg

Ingredients

2 (1-ounce) slices white bread
Cooking spray
3/4 cup chopped green onions (about 2 bunches)
3/4 cup chopped onion
1 cup chopped cremini mushrooms (about 4 ounces)
2 teaspoons chopped fresh thyme
4 center-cut bacon slices, cooked and crumbled
8 (8-ounce) dressed whole rainbow trout
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lemon wedges and fresh thyme sprigs (optional)

Preparation

Preheat oven to 350°.

Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden.

Increase oven temperature to 400°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions and onion to pan; sauté 5 minutes. Add mushrooms to pan; sauté 3 minutes or until mushrooms soften and most of liquid evaporates. Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs, and bacon in a bowl.

Open trout flat as you would a book. Drizzle trout evenly with juice; sprinkle evenly with salt and pepper. Spoon about 1/4 cup mushroom mixture onto bottom half of each fish; fold over to cover with top half of fish. Arrange fish on a foil-lined broiler pan. Bake at 400° for 15 minutes or until fish flakes easily with a fork or until desired degree or doneness. Garnish with lemon wedges and thyme sprigs, if desired. Serve immediately.

Note:

Kathy Kitchens, R.D.,

March 2007
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