728. SHRIMP, MUSHROOM and BACON STUFFED TROUT

2 - 8 to 12” boned trout, heads on
2 pieces of raw bacon, julienned
¼ cup white or yellow onions, diced
1 cup domestic or wild mushrooms, sliced
1 cup shrimp, cooked
juice of one lemon
1 teaspoon parsley, chopped
½ cup Japanese bread crumbs
2 tablespoons Parmesan cheese

In a sauté pan over medium heat, add bacon, onions, garlic and sauté until onions are transparent. Add mushrooms, sauté for an additional 1/12 minutes. Add shrimp, sauté for an additional minute. Add remaining ingredients and cook another 1 ½ minutes. Set aside. Take half of stuffing mixture, stuff inside each raw trout. On outside, sprinkle salt and pepper to taste. Place on barbecue over medium heat and cook for 10 minutes total time, turning every 2 minutes.


courtesy of: Ty Frederickson / KSL Television & Radio, Salt Lake City, Utah