Stuffed Trout with Herb Crust

#Ingredients

1 Tbls Oil
2 cups Criminis, chopped
2 cups Button Mushrooms, chopped
2 cups Wild Mushroom Blend, chopped
2 cups Leeks, sliced thin
1.5 cups Onions, chopped
2 Tbls Capers
2 tsp Kosher Salt
1 tsp Black Pepper, fresh cracked
12 each Trout Fillets, skinned (10 oz each) 2 cups Bread Crumbs, fresh
4 Tbls Extra Virgin Olive Oil
2 Tbls Chives, fresh, chopped

#Instructions 1. Pre-heat oven to 400’F 2. In large sauté pan on medium high heat, heat 1 Tbls oil. Add leeks and onions and cook for 1 – 2 minutes, add mushrooms and cook till most of the liquid is cooked out of mushrooms. Remove from heat and mix in capers. 3. In two oiled baking dishes (9x13), lay out three trout fillets on bottom of each pan. Sprinkle with salt and pepper. Divide the mushroom filling between each pan. Layer three more trout over the mushroom filling. Sprinkle with salt and pepper. * 4. In mixing bowl, combine fresh bread crumbs, extra virgin olive oil and chives till thoroughly mixed. Sprinkle crumbs on top of trout evenly. 5. Bake at 400’F for 15 – 20 minutes, then broil trout for 2 minutes to brown the herb crust. Remove from oven and serve with-in 15 minutes

#Notes * size of baking pan/ number of trout per pan will vary based on the size of trout. Trout may be cut in half to fit properly in pan.