4 (1 oz) slices white bread
1 t. canola oil
2-1/2 C. finely chopped mushrooms (about 8 oz)
3/4 C. finely chopped shallots
4 garlic cloves, minced
2-1/2 oz Mexican chorizo
1/3 C. finely chopped cilantro
1 t. salt, divided
1/2 t. ground black pepper
10 (6 oz) dressed whole trout
10 lemon wedges
Position one oven rack in the middle of the oven and another oven rack on the bottom level of the oven. Preheat to 450
Place bread in a food processor and pulse until coarse crumbs measure 2 C.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; saute 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 t. salt.
Sprinkle remaining 1/2 t. salt and pepper evenly inside of fish. Spoon 1/4 C. mushroom mixture in side each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450 for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork. Serve with lemon wedges
10 servings: 201 calories, 7.8g fat, 23.5g protein, 8.5g carbs, 459mg sodium