Mushroom and Wild Rice Stuffed Trout


  • 1/2 cup water
  • 1/4 cup wild rice
  • 3/4 cup chopped fresh spinach
  • 1 small clove garlic, minced
  • 2 pan dressed Trout
  • 3 T. butter
  • 2 T. chopped onion
  • 3/4 cup sliced mushrooms
  • 1/4 tsp. dried basil


In a small saucepan, bring water and 1 T. butter to a boil. Add wild rice, cover and simmer 30 minutes. While rice is cooking, prepare vegetables. In a small skillet, melt 1 T. of butter over medium-high heat. Add the vegetables, garlic and basil, sauté 3 to 4 minutes or until all moisture evaporates. Remove from heat and stir in cooked, drained rice. Wipe inside cavity of fish with paper towels. Carefully stuff cavity of trout with rice mixture and place in a foil-lined baking dish. Melt the remaining 1 T. of butter and pour over fish. Bake, uncovered, at 450°F for 20 to 25 minutes. Note: Allow 10 to 12 minutes per inch of stuffed thickness.

To microwave:

Cook wild rice as instructed above. Cook prepared vegetables and basil in 2 T. butter at High 2 minutes. Stir in cooked rice. Stuff trout and place in baking dish just large enough to hold fish. Cook, covered with vented plastic wrap at High 5 to 6 minutes. Let stand, covered, 3 to 5 minutes to complete the cooking.


Original Recipe Yield: 2