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Add a photoServings: 4
Ingredients
- 1/4 c. Butter
- 1 x Onion, minced
- 2 stalk celery, sliced
- 2 c. Sliced mushrooms
- 1/4 tsp Salt
- 1 pch Pepper
- 3 c. Coarse fresh bread crumbs
- 1/4 c. Minced fresh basil
Directions
- In large skillet, heat 2 tbsp of the butter over medium heat; cook onion, celery, mushrooms, salt and pepper for about 10 min or possibly till liquid is evaporated. Stir in remaining butter, bread crumbs and basil.
- Makes 4 c..
- TIP: Make more than you need to stuff the cavities of the trout and pack the extra stuffing just outside the cavity. No need for skewers to close the cavity; just wrap the stuffed trout and the stuffing in one or possibly two sheets of foil and stick it on the barbecue or possibly into the oven. Barbecue about 10 min for each side or possibly bake for up to an hour at 350F. Brook trout bake in their own abundant fat and juice. They're done when you can sink a paring knife or possibly a skewer easily into the side of the fish, through the thickest flesh, right down to the backbone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 140 | 32% |
| Total Fat 15.98g | 20% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 837mg | 35% |
| Potassium 356mg | 10% |
| Total Carbs 62.31g | 17% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.97g | 5% |
| Protein 12.41g | 20% |
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