Trout-Stuffed Mushrooms With Baked Eggs (recipe)

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Not a lot of fat goes into this dish, Trout-Stuffed Mushrooms with Baked Eggs, but it's still rich enough for a special

Fish at brunch? Could be a perfect choice.
"This dish was the result of an interesting experiment, and I'm happy to say that it worked out beautifully," says food blogger Keane Amdahl. "The mushroom caps are the perfect vessel for the fish, asparagus and onions, and maple syrup adds sweetness to highlight the earthy elements of the mushrooms and asparagus. Or skip the syrup for a lovely appetizer or light dinner, served with a side of dressed greens."

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Trout-Stuffed Mushrooms With Baked Eggs
2-4 servings

2 cups cooked, flaked trout
1 cup roughly chopped asparagus
1/4 cup roughly chopped red onion
2 tablespoons maple syrup
4 large portabella mushroom caps, cleaned
4 large eggs
Chives, for garnish

Cook's notes: Raw fish loses its texture (and appeal) when it gets warm. It's crucial to keep fish cool from hook to pan.

Preliminaries: Heat oven to 450 degrees.

Mix filling: In a mixing bowl, toss together fish, asparagus, onion, and syrup. Season with salt.

Prepare mushrooms: Use a spoon to gently remove and discard the stems and gills from the mushroom caps. Divide trout mixture evenly among the caps. Place on a baking tray and crack one egg on top of each mushroom.

Bake: Bake until eggs are just set but yolks are still runny, 5-7 minutes. Garnish with fresh chives and serve.

Source: Adapted from "Lake Fish: Modern Cooking with Freshwater Fish" by Keane Amdahl, published by the Minnesota Historical Society Press.

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