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Shotgun Eddies Stuffed Trout
Thanks to Shotgun Eddie! |
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3-5 lbs. fresh trout
24 grapes seeded
1/2 pound mushrooms
2 cups seasoned bread crumbs
1 large onion, finely chopped
1/4 cup dry white wine
2 tablespoons fresh parsley
2 tablespoons lemon juice
salt and pepper to taste.
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Clean trout and dry cavity with paper towel. Combine grapes,bread crumbs, mushrooms, onion and parsley in large bowl. Moisten the mixture with the white wine. Season the trout with salt and pepper, and wipe cavity with lemon juice. Stuff each trout with mixture.
Arrange in a shallow baking dish. Bake in a 375 degree oven for 45 minutes or till flakey.
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Preparation Time: 30 min. |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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RNEGADE
United States |
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| This recipe has been viewed 7172 times. |
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