Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0

"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

Kathy Kitchens, R.D.
Recipe by Cooking Light March 2007

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Credit: Becky Luigart-Stayner; Styling: Melanie J. Clarke, Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 1 stuffed trout)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

294 calories; calories from fat 26%; fat 8.4g; saturated fat 3.7g; mono fat 2.4g; poly fat 0.9g; protein 46.5g; carbohydrates 8.2g; fiber 0.9g; cholesterol 102mg; iron 3.7mg; sodium 436mg; calcium 34mg.
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