Wonderful easy recipe. I followed it except I added a little more bacon & mushrooms to the stuffing. I too, sprayed some butter on the outside of the fish before baking. The stuffing didn't overpower the delicate flavor of the fish. Definitely a keeper!
Mushroom and Bacon-Stuffed Trout
"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)
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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
- 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)
- 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.
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