Mushroom And Bacon-Stuffed Trout

• 2 (1-ounce) slices white bread
• Cooking spray
• 3/4 cup chopped green onions (about 2 bunches)
• 3/4 cup chopped onion
• 1 cup chopped cremini mushrooms (about 4 ounces)
• 2 teaspoons chopped fresh thyme
• 4 center-cut bacon slices, cooked and crumbled
• 8 (8-ounce) dressed whole rainbow trout
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges and fresh thyme sprigs (optional)

1. Preheat oven to 350u0b0.
2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350u0b0 for 5 minutes or until golden.
3. Increase oven temperature to 400u0b0.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions and onion to pan; saute 5 minutes. Add mushrooms to pan; saute 3 minutes or until mushrooms soften and most of liquid evaporates. Add chopped thyme; cook 30 seconds. Remove from heat. Combine mushroom mixture, breadcrumbs, and bacon in a bowl.
5. Open trout flat as you would a book. Drizzle trout evenly with juice; sprinkle evenly with salt and pepper. Spoon about 1/4 cup mushroom mixture onto bottom half of each fish; fold over to cover with top half of fish. Arrange fish on a foil-lined broiler pan. Bake at 400u0b0 for 15 minutes or until fish flakes easily with a fork or until desired degree or doneness. Garnish with lemon wedges and thyme sprigs, if desired. Serve immediately.

white bread, cooking spray, green onions, onion, cremini mushrooms, thyme, center, trout, lemon juice, salt, freshly ground black pepper, lemon wedges

Taken from www.myrecipes.com/recipe/mushroom-bacon-stuffed-trout (may not work)