Source: dLife

Baked trout stuffed with bacon and crimini mushrooms.

Servings

2 piece Bread, white, soft, slice (1-oz slices)
1 cooking spray
0.75 cup fresh chopped green onion (about 2 bunches)
0.75 cup fresh chopped onion
1 cup crimini mushrooms , chopped
2 tsp fresh thyme , chopped
4 Bacon, cured, center cut , cooked and crumbled
64 oz Fish, trout, rainbow, farmed, fillet, raw , 8 8-oz dressed trouts
2 tbsp fresh lemon juice
0.75 tsp salt
0.5 tsp black pepper
6 piece Lemon, peeled, fresh, wedge, 1/8 of 2 1/8" , as a garnish (optional)
6 pinch fresh thyme , as a garnish (optional)

1 Preheat oven to 350 degrees F.
2 Using a food processor, pulse bread until it crumbs. Lay on a baking sheet and toast 5 minutes or until lightly browned.
3 Raise oven temperature to 400 degrees F.
4 Heat a cooking spray coated frying pan over medium heat. Cook green onions and onions in pan for 5 minutes. Mix in mushrooms and cook 3 minutes or until mushrooms are tender and the majority of the liquid absorbs.
5 Stir in thyme and sauté 30 seconds. Take mixture off of heat. Add mushroom mixture, breadcrumbs, and bacon in a bowl.
6 Slice open trout and lay flat, like a book. Season with lemon juice, salt, and pepper. Place 1/4 cup of the mixture on the bottom portion of the trout and fold fish over. Lay fish on an aluminum foil covered baking sheet.
7 Bake 15 minutes or until fish easily flakes. Top with thyme sprigs and lemon wedges.

Use low-fat bacon or turkey bacon to cut back on calories.