Instructions: Melt half the butter in a skillet; cook the onion in it 5 minutes. Add the mushrooms and cook 5 minutes longer. Mix in the parsley, crackers, 1 teaspoon salt, 1/4 teaspoon pepper and the thyme.

Split the trout for stuffing and stuff with the prepared mixture; sew the openings. Mix the flour with the remaining salt and pepper; roll the trout in it.

Melt the remaining butter in skillet; cook the trout in it over low heat, turning until browned on all sides. Bake 20 minutes in 350 degree oven. To serve, sprinkle with the lemon juice.

Serves 4.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.