Bacon Mushroom Goat Cheese Stuffed Trout

• 4 slice bacon, crumbled
• 2 clove garlic, minced
• 1 cup mushrooms, chopped
• 3 tbsp fresh rosemary, fine chopped
• 2 cup fresh spinach, rough chopped
• 2 cup fresh bread crumbs, 1/8 inch cut
• 1 tbsp olive oil, extra virgin
• 1 Sea salt, cracked pepper to taste
• 3 oz softened goat cheese
• 1/4 cup white wine, optional
• 4 rainbow trout filets, skin on
• 1 cup lemon juice
• 1 chopped rosemary, reserved from stuffing mixture
• 1 Sea salt, cracked pepper to taste

1. in a large oven safe skillet, cook bacon, set aside to cool and crumble, reserve a table spoon of bacon grease in the pan
2. dice your fresh bread in to small cubes, season with a tablespoon of rosemary, salt and pepper.
3. drizzle with small amount of olive oil and toss to incorporate, set aside
4. saute garlic in reserved grease until aromatic, then add mushrooms and wine.
5. allow wine to reduce until mushrooms absorb most of the liquid.
6. reduce heat to low and stir in crumble bacon, and top with chopped spinach and stir until spinach wilts
7. in a non stick pan, toast bread crumbs on med high heat until bread starts to get a crunch, add to stuffing mixture, remove mixture from pan and set aside
8. brush trout filets liberally with lemon juice, season with chopped rosemary, salt and pepper
9. place 2 filets skin side down in your skillet, spoon on stuffing mixture.
10. do not worry about spill over.
11. dot the top of stuffing with goat cheese, drizzle with remainder lemon juice, and place remaining 2 filets on top, skin side up, like a sandwhich.
12. spread remainder stuffing around filets
13. cook in a 350 oven for 10 to 15 minutes until fish is barely flaking.
14. be very careful not to over cook.
15. serve with a lemon wedge and enjoy

bacon, clove garlic, mushrooms, rosemary, fresh spinach, bread crumbs, olive oil, salt, goat cheese, white wine, trout filets, lemon juice, rosemary, salt

Taken from cookpad.com/us/recipes/362964-bacon-mushroom-goat-cheese-stuffed-trout (may not work)