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Stuffed Brook Trout
by: Rick Schroeder 3/30/2012

3 or 4 Fresh Brook Trout
6 fresh mushrooms, sliced
2 med. onions, chopped
1/4 c. chopped parsley
butter
1 1/2 c. Italian bread crumbs
Pinch of sage
1/4 tsp. onion powder
1/4 tsp. garlic salt
1/4 tsp. celery salt

Fresh ground pepper, wash trout in cold water, pat dry. Saute mushrooms, onions and parsley in 4 tablespoons butter until onions are soft. Toss onion mixture with bread crumbs. Add sage, onion salt, garlic salt, celery salt and pepper to taste. Stuff trout cavities and place in buttered baking pan. Brush trout with butter. Place any extra stuffing on fish in the baking dish.  Bake at 400 degrees for 25-35 minutes. Serve hot.

Blog content © Rick Schroeder