Chorizo-Stuffed Trout

Name: Chorizo-Stuffed Trout
Ingredients: 4 (1-ounce) slices white bread; 1 teaspoon canola oil; 2 1/2 cups finely chopped mushrooms (about 8 ounces); 3/4 cup finely chopped shallots; 4 garlic cloves, minced; 2 1/2 ounces Mexican chorizo; 1/3 cup finely chopped cilantro; 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper; 10 (6-ounce) dressed whole trout; Cooking spray; 10 lemon wedges

12 ingredients

4 steps

Ingredients

4 (1-ounce) slices white bread
1 teaspoon canola oil
2 1/2 cups finely chopped mushrooms (about 8 ounces)
3/4 cup finely chopped shallots
4 garlic cloves, minced
2 1/2 ounces Mexican chorizo
1/3 cup finely chopped cilantro
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
10 (6-ounce) dressed whole trout
Cooking spray
10 lemon wedges

Directions

1

Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.
2

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
3

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; saute 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.
4

Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.