Trout Stuffed With Shitake Mushrooms And Shrimp Food

STUFFED BAKED TROUT

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

SHRIMP STUFFED TROUT.

Steps:

• Start with shrimp stuffing; sauté onions and mushrooms in butter in skillet until lightly browned.
• Add salt, white pepper, red peppers, green onions, shrimp and sherry.
• Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
• Meanwhile, dredge each trout in flour, dip in eggs, and then roll in breadcrumbs to coat lightly.
• Carefully fill each trout cavity with Shrimp Stuffing.
• Secure seams with wood toothpicks.
• Melt butter in a large skillet.
• Sauté trout in butter, few at a time, until lightly brown on both sides and until stuffing is hot.
• Remove trout as done and keep warm.
• Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper.
• Pour over trout.

TROUT STUFFED WITH SHITAKE MUSHROOMS AND SHRIMP

Steps:

• Preheat oven to 375 degrees. On a foil lined baking pan, rub fish inside and out with a mixture of salt, pepper, 1 tablespoon garlic and 1 tablespoon olive oil. Cover and set aside in the refrigerator. In a large frying pan over medium heat, heat 1 tablespoon olive oil. Add celery, onion and sauté for about three minutes. Empty into a large bowl. Without rinsing pan, heat two more tablespoons of oil to high heat. Add mushrooms, stirring constantly for about 5 minutes. Add to bowl. Add bread cubes, remaining oil and remaining garlic to bowl and combine ingredients gently. Add salt and pepper to taste. Add wine, stock, cumin and shrimp and stir until bread soaks up liquid. Stuff fish cavity with stuffing mixture. Place any remaining stuffing in a lightly oiled baking dish. Lightly tent fish with foil and bake for 50 minutes. Just before serving, melt butter in small saucepan. Add oil, lemon and cook over low heat for five minutes. Add salt, pepper and a pinch of cumin. Cover and remove from heat. Transfer fish to platter, top with fresh basil and pour lemon butter sauce over. Serve immediately.

STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Wash and destem mushrooms (save stems and chop stems up small).
• Saute mushroom caps in butter, then remove from heat.
• In a small pot, saute onions and mushroom stems until slightly carmelized.
• Add corn and ginger and cook for another minute or so.
• Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
• Cook until everything comes together, then remove from heat and add the egg.
• In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
• Bake for 15 minutes or until rice mixture is slightly crunchy.
• While you wait, mix mayo with a bit of sriracha to taste.
• When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
• Serve with picked daikon and mixed greens.

WHOLE BAKED TROUT WITH MUSHROOMS

Steps:

• Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
• Bake until cooked through, about 30 minutes. Transfer to platter.

HAWAIIAN SEAFOOD STUFFED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 350°F.
• In a saucepan over medium low heat, cook the cream and spinach together until cream is reduced by half.
• Stir in the shallots and cook 1 minute, remove from heat and stir in the coconut milk, dill, tarragon, cracker crumbs, crab, shrimp, salt and pepper.
• Stuff mushroom caps with seafood mixture and place in a shallow bakinging pan.
• Sprinkle with cheese and bake 8 to 10 minutes.
• Garnish with coconut.

BAKED TROUT WITH GARLIC & MUSHROOMS

Steps:

• To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
• Slice mushrooms and place half in the bottom of a shallow baking dish.
• Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
• Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
• If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
• Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
• Pour slowly over fish saving about half of the mixture.
• Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
• Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
• Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
• Garnish with a few lemon wedges and a few sprigs of fresh parsley.
• Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

BAKED SHIITAKE STUFFED MUSHROOM CAPS

Steps:

• Mix the goat cheese with garlic, fines herbes, and ground pepper.
• Remove stems from the mushrooms and stuff caps with cheese and place on a baking pan.
• Brush with melted butter and place in a 400°F oven for approximately 10 minutes, until the cheese melts.