Trout Stuffed With Shitake Mushrooms And Shrimp

Name: Trout Stuffed With Shitake Mushrooms And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. Trout, cleaned and scaled; 1/4 cup Olive Oil, plus four tablespoons; 2 tablespoons crushed garlic; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 stalks Celery, chopped; 1/2 large onion, chopped; 3 oz Crimini Mushroom, chopped; 3 oz fresh Shitake Mushrooms, stemmed and chopped; 2 cups seasoned Bread Cubes; 1/4 cup White Wine; 3/4 cup fish or chicken stock; 1/2 teaspoon Cumin; 1/2 lb. raw Shrimp, cleaned and deveined; Salt and pepper to taste; Sauce; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 tablespoon fresh lemon juice; 1/4 teaspoon cumin; 1/4 cup slivered Thai Basil Leaves

Servings: persons

2 lb. Trout, cleaned and scaled
1/4 cup Olive Oil, plus four tablespoons
2 tablespoons crushed garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 stalks Celery, chopped
1/2 large onion, chopped
3 oz Crimini Mushroom, chopped
3 oz fresh Shitake Mushrooms, stemmed and chopped
2 cups seasoned Bread Cubes
1/4 cup White Wine
3/4 cup fish or chicken stock
1/2 teaspoon Cumin
1/2 lb. raw Shrimp, cleaned and deveined
Salt and pepper to taste
Sauce
2 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoon fresh lemon juice
1/4 teaspoon cumin
1/4 cup slivered Thai Basil Leaves

1
Preheat oven to 375 degrees.
2
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.
3
In a large frying pan over medium heat, heat 1 tablespoon olive oil. Add celery, onion and saute 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.
4
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.
5
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.
6
Transfer fish to platter, top with fresh basil and pour lemon butter sauce over. Serve immediately.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 lb. Trout, cleaned and scaled, 1/4 cup Olive Oil, plus four tablespoons, 2 tablespoons crushed garlic, 1/2 teaspoon salt, and more.

Yes, Trout Stuffed With Shitake Mushrooms And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!