Stuffed Mushroom Caps with Steelhead Trout

Trout or Salmon Filling

Ingredients:

1 lb. ground  trout or salmon
1/4 cup diced celery
1 egg
1/4 cup Panko crumbs
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce

Directions:

1. Mix all spices first, then add the salmon or trout.
2. Mix the above ingredients together and refrigerate, for best flavor, make night before.

Mushrooms

Ingredients:
Package of favorite full mushrooms
Olive Oil
Salt & Pepper
Hoisin Sauce

Directions: 

1.  Stem the mushrooms leaving only the caps, rinse and dry with paper towel.
2.  Cover baking pan with nonstick foil.
3.  Place mushrooms on baking pan, drizzle with olive oil, add salt and pepper to taste.
4.  Take a spoon full on salmon/trout cake and place a mound on each mushroom cap.
5.  Place in oven, bake at 350 degrees for 12 minutes.
6.  Remove from oven, turn broil on high and allow to heat up. 
7.  Cover top of caps with Hoisin sauce and place under broil for one or two minutes (until sauce has caramelized).
8.  Serve warm.

Game On! Prep to Plate in 30 Minutes