INGREDIENTS

INSTRUCTIONS

In large skillet, melt 2 tbsp of the butter over medium heat; cook
onion, celery, mushrooms, salt and pepper for about 10 minutes or
until liquid is evaporated. Stir in remaining butter, bread crumbs  and
basil. Makes 4 cups. PER 1 CUP: about 214 cal, 4 g pro, 13 g  total fat
(7 g sat. fat), 22 g carb, 2 g fibre, 31 mg chol, 450 mg  sodium. %
RDI: 4% calcium, 10% iron, 11% vit A, 5% vit C 12% folate.  TIP: Make
more than you need to stuff the cavities of the trout and  pack the
extra stuffing just outside the cavity. No need for skewers  to close
the cavity; just wrap the stuffed trout and the stuffing in  one or two
sheets of foil and stick it on the barbecue or into the  oven. Barbecue
about 10 minutes for each side or bake for up to an  hour at 350F.
Brook trout bake in their own abundant fat and juice.  They're done
when you can sink a paring knife or a skewer easily into  the side of
the fish, through the thickest flesh, right down to the  backbone.
Converted by MC_Buster.  Recipe by: Canadian Living Jan/99  Posted to
JEWISH-FOOD digest by Bob & Carole Walberg  <walberg@escape.ca> on Jan
20, 1999, converted by MM_Buster v2.0l.

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