Mushroom and Bacon-Stuffed Trout

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

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 26%
  • Fat: 8.4g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 46.5g
  • Carbohydrate: 8.2g
  • Fiber: 0.9g
  • Cholesterol: 102mg
  • Iron: 3.7mg
  • Sodium: 436mg
  • Calcium: 34mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Increase oven temperature to 400°.
  4. 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.
  5. 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.
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