SUBMITTED BY: Teresa Lilly McClanahan
1 pint canned trout
1 tsp. salt
1 tsp course ground pepper
1egg
1/2 onion
1/4 cup flour
1 pkg of provolone cheese
2 large boxes of stuffing mushrooms
mix, trout, egg, onion, flour, salt and pepper in bowl. Wash and dry mushooms. Spray oblong pan with Pam. Stuff each mushroom with trout mixture. Place into small oblong pan. Place provolone chesse so each slice covers as many stuffed mushrooms as you can. (uually 3-4) Place in oven 350 degrees for about 25 minutes or until tops are browned. Serve hot.
If you have too many, use the rest of mixture to fry mini trout cakes.
We like to put a little hot sauce on our mushroom when we eat them.
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