- Four pan-sized rainbow trout
- 2 cups mushrooms, diced
- 1 small Vidalia onion, diced
- 2 cloves garlic, finely minced
- 1 pound fresh baby spinach, washed thoroughly.
- 4-8 tablespoons butter
- Salt and pepper to taste
Preheat oven to 350degrees F.
In a 10-inch skillet, sauté mushrooms, onion and garlic over medium heat until soft. Add spinach and heat until almost all liquid evaporates. Season with salt and pepper and allow mixture to cool.
Pat the inside of trout dry and season with salt and pepper. Stuff trout with vegetable mixture, securing with toothpicks if necessary.
Bake until flesh flakes when touched with a fork, about 10 to 15 minutes.