3 green onions (white part only)
3 tbsp. butter
4 oz. mushrooms, sliced or chopped
1 clove minced garlic
2 tbsp. parsley, minced
4 boneless trout
Salt and pepper
1/2 tsp. dried oregano
1 tbsp. fresh lemon juice
1 lemon thinly sliced
1 tbsp. olive oil

Preheat oven to 400. In a frying pan slowly saute green onions in butter until soft. Add mushrooms and saute until glazed. Remove from heat and stir in garlic and parsley. Wash trout and pat dry with paper towels. Stuff each fish with sauteed vegetables and place on oiled foil large enough to encase each fish completely (each is separately wrapped).

Sprinkle with salt, pepper, oregano, lemon juice. Place 1 or 2 lemon slices on each fish. Close foil very tightly. Place on baking sheet in oven for 15-20 minutes or until fish separates when tested with a fork. Skin peels off very easily. Serve with rice. Serves 4.