Mushroom and Bacon-Stuffed Trout

Mushroom and Bacon-Stuffed Trout
Photo by Becky Luigart-Stayner

Ingredients

  • 4 center-cut bacon slices, cooked and crumbled
  • ½ teaspoon freshly ground black pepper
  • ¾ teaspoon salt
  • 2 (1-ounce) slices white bread
  • 2 teaspoons chopped fresh thyme
  • 8 (8-ounce) dressed whole rainbow trout
  • Lemon wedges and fresh thyme sprigs (optional)
  • + 17 more ingredients
    • Cooking spray
    • ¾ cup chopped green onions (about 2 bunches)
    • 4 center-cut bacon slices, cooked and crumbled
    • ½ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 2 (1-ounce) slices white bread
    • 2 teaspoons chopped fresh thyme
    • 8 (8-ounce) dressed whole rainbow trout
    • Lemon wedges and fresh thyme sprigs (optional)
    • Cooking spray
    • ¾ cup chopped green onions (about 2 bunches)
    • 1 cup chopped cremini mushrooms (about 4 ounces)
    • 1 cup chopped cremini mushrooms (about 4 ounces)
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons fresh lemon juice
    • ¾ cup chopped onion
    • ¾ cup chopped onion

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 ...

View full recipe at My Recipes

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