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Rainbow Trout With Mushroom Stuffing Recipe
|Pan dressed rainbow trout/Other small fish, boned for stuffing, fresh / frozen||48 Ounce (6 Pieces, 8 Ounce Each)|
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Chopped pimiento||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 3231 Calories from Fat 1463
% Daily Value*
Total Fat 164 g252.7%
Saturated Fat 68 g340.1%
Trans Fat 0 g
Cholesterol 193.5 mg
Sodium 1954.2 mg81.4%
Total Carbohydrates 121 g40.4%
Dietary Fiber 5 g20.1%
Sugars 1.6 g
Protein 318 g635.3%
Vitamin A 75.2% Vitamin C 67.4%
Calcium 3.6% Iron 27.6%
*Based on a 2000 Calorie diet
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.