Chorizo-Stuffed Trout

This is a recipe we tried with some trout Dave caught. The blend of ingredients gives the trout excellent blend of flavors. It's a bit of work but definitely worth it.

Chorizo-Stuffed Trout
4 (1-ounce) slices white bread
1 tsp. canola oil
2 1/2 cups finely chopped mushrooms (about 8 oz.)
3/4 cup finely chopped shallots
4 garlic cloves, minced
2 1/2 oz. Mexican chorizo
1/3 cup finely chopped cilantro
1 tsp. salt, divided
1/2 tsp. freshly ground black pepper
10 (6-oz.) dressed whole trout
Cooking spray
10 lemon wedges

Preheat oven to 450ºF. Pulse bread in food processor until it forms coarse crumbs. Heat oil in large nonstick skilled. Add mushrooms, shallots, garlic and chorizo. Saute until mushrooms are tender. Remove from heat, and stir in breadcrumbs, cilantro and 1/2 tsp. salt.

Sprinkle remaining salt and pepper evenly inside the trout. Spoon 1/4 cup stuffing into each trout. Place trout on baking sheets coated with cooking spray. Bake 15 minutes, and rotate. Bake an additional 10 minutes or until fish flakes easily. Serve with lemon wedges. Serves 10.