2 trout (5 oz.), cleaned
2 tbsp. butter
1/2 c. chopped mushrooms
1/4 c. grated carrots
1/4 c. seasoned dry bread crumbs
1/2 tsp. tarragon
1/8 tsp. pepper
Juice of 1/2 lemon, about 2 tbsp.

Rinse trout and pat dry. Place in 12 x 7 x 2 inch microproof baking dish. Place butter in 2-cup glass measure. Cook on high for 1 minute. Add mushrooms, carrots, bread crumbs, tarragon and pepper. Stir until well mixed. Stuff mushroom mixture into trout cavities. Sprinkle lemon juice over trout. Cover with waxed paper and cook on high 6 minutes. 2 servings.