Rainbow Trout With Mushroom Stuffing Recipe
Ingredients
| Trout | 6 | |
| Long grain rice package | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 /4 cup sliced green onion | ||
| Butter/Margarine | 2 Tablespoon | |
| Pimiento | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| 2 tablespoons butter or margarine, if desired | ||
Directions
Thaw fish, if frozen.
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
Cook mushrooms and green onion in 2 tablespoons butter or margarine until mushrooms are tender, not brown.
Stir into cooked rice.
Stir in pimiento and lemon juice.
Sprinkle inside of fish with salt.
Fill fish cavities with equal amounts of rice mixture, about 1/2 cup each.
Arrange fish in single layer in baking pan.
Brush with 2 tablespoons melted butter or margarine, if desired.
Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.
Preheat oven to 350°F (177°C).
Cook contents of rice and seasoning packets with water and 1 tablespoon butter or margarine according to package directions.
Cook mushrooms and green onion in 2 tablespoons butter or margarine until mushrooms are tender, not brown.
Stir into cooked rice.
Stir in pimiento and lemon juice.
Sprinkle inside of fish with salt.
Fill fish cavities with equal amounts of rice mixture, about 1/2 cup each.
Arrange fish in single layer in baking pan.
Brush with 2 tablespoons melted butter or margarine, if desired.
Bake until fish flakes easily when tested with a fork, 25 to 30 minutes.
Chef
