1 (8 oz.) cleaned trout
6 fresh mushrooms, sliced
2 med. onions, chopped
1/4 c. chopped parsley
butter
1 1/2 c. bread crumbs
Pinch of sage
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. celery salt
Fresh ground pepper

Wash trout in cold water, pat dry. Saute mushrooms, onions and parsley in 4 tablespoons butter until onions are soft. Toss onion mixture with bread crumbs. Add sage, onion salt, garlic salt, celery salt and pepper to taste. Stuff trout cavities and place in buttered baking pan. Brush trout with butter. Bake at 400 degrees for 25-35 minutes. Serve hot. Place any extra stuffing in baking dish, cover and place in oven 20 minutes before serving.