Recipe: Appetizing Bacon Mushroom Goat Cheese Stuffed Trout

Bacon Mushroom Goat Cheese Stuffed Trout. Option: Garnish each mushroom with a walnut half before serving. These vegetarian portobello stuffed mushrooms are filled with marinara sauce (store-bought or homemade), sautéed spinach, and a crispy panko breadcrumb coated goat cheese medallions. The trick to the crispy topping is to lightly sauté panko breadcrumbs with melted butter, finely chopped shallots, and garlic.

Wrap each mushroom with ½ a strip of bacon. If necessary, use toothpicks to keep the bacon in place. Remove from oven and let cool slightly before. You can cook Bacon Mushroom Goat Cheese Stuffed Trout using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Bacon Mushroom Goat Cheese Stuffed Trout

1. You need of Stuffing.
2. Prepare 4 slice of bacon, crumbled.
3. Prepare 2 clove of garlic, minced.
4. You need 1 cup of mushrooms, chopped.
5. Prepare 3 tbsp of fresh rosemary, fine chopped.
6. You need 2 cup of fresh spinach, rough chopped.
7. Prepare 2 cup of fresh bread crumbs, 1/8 inch cut.
8. You need 1 tbsp of olive oil, extra virgin.
9. You need 1 of Sea salt, cracked pepper to taste.
10. It's 3 oz of softened goat cheese.
11. It's 1/4 cup of white wine, optional.
12. You need of trout preparation.
13. You need 4 of rainbow trout filets, skin on.
14. You need 1 cup of lemon juice.
15. You need 1 of chopped rosemary, reserved from stuffing mixture.
16. It's 1 of Sea salt, cracked pepper to taste.

Make no mistake: these are no ordinary stuffed mushrooms that you might munch on at a work function. These are hearty and meaty stuffed mushrooms, with extra crispy bacon and lots of cheese stuffed together in giant portobello mushroom caps. Salt and pepper to taste In other words, make it one day before the party and cook it minutes before serving it! Cover loosely with bacon, tucking the ends under the bottom of the pork loin roll.

Bacon Mushroom Goat Cheese Stuffed Trout instructions

1. in a large oven safe skillet, cook bacon, set aside to cool and crumble, reserve a table spoon of bacon grease in the pan.
2. dice your fresh bread in to small cubes, season with a tablespoon of rosemary, salt and pepper. drizzle with small amount of olive oil and toss to incorporate, set aside.
3. saute garlic in reserved grease until aromatic, then add mushrooms and wine. allow wine to reduce until mushrooms absorb most of the liquid..
4. reduce heat to low and stir in crumble bacon, and top with chopped spinach and stir until spinach wilts.
5. in a non stick pan, toast bread crumbs on med high heat until bread starts to get a crunch, add to stuffing mixture, remove mixture from pan and set aside.
6. brush trout filets liberally with lemon juice, season with chopped rosemary, salt and pepper.
7. place 2 filets skin side down in your skillet, spoon on stuffing mixture. do not worry about spill over..
8. dot the top of stuffing with goat cheese, drizzle with remainder lemon juice, and place remaining 2 filets on top, skin side up, like a sandwhich. spread remainder stuffing around filets.
9. cook in a 350 oven for 10 to 15 minutes until fish is barely flaking. be very careful not to over cook. serve with a lemon wedge and enjoy.

Place a few pieces of bacon on the bottom of baking pan, and then set the bacon-wrapped pork loin on top. A versatile and forgiving dish that can pretty much be stuffed with anything you like. I chose a bacon wrapped pork loin stuffed with herbed goat cheese, spinach, & mushroom stuffed pork loin. When ready to make, just place stuffed mushrooms onto the baking dish and pop them in the oven. You can use either small baby bella mushrooms, medium ones, or large ones, depending if you're making them for a big party or a private family evening.