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.