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Stuffed Trout with Portabella and Onions
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1. In a large skillet, at medium high heat, cover bottom of pan with olive oil and Saute mushrooms for 10 minutes. When moisture is reduced, add onion and lemon pepper and cook for 5 minutes more. Remove from skillet. 2. Brush each trout lightly on outside with olive oil. Then, by spoonfulls, stuff whole cavity with mushroom/onion mixture. 3. Preheat oven to 370 degrees F. Place trout on baking dish. Bake for 30 - 45 minutes until trout is crispy on the outside. Serve immediately. (Serves 4) |
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Ingredients: 1/8 cup olive oil 2 portabella mushrooms, diced 1 medium onion, diced 4 fresh trout, cleaned, whole |
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Teriyaki Burger |
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1. Place portabellas in large bowl. Add teriyaki sauce. Toss until each slice is well coated. Toss every 15 minutes for 45 minutes to an hour. 2. When grill is ready, place on grill and cook each side for 5 minutes. For a total of 10 minutes. Remove immediatley. 3. If preffered, place frech rolls on grill to warm or brown. Serve one portabella per bun. Garnish as preffered. (Serves 4) |
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Ingredients: 4 whole portabellas 2 cups teriyaki sauce 4 soft french bread rolls garnish options: tomato, lettuce, onions |
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