Chantrelle and Cream Cheese Filled Trout

Hello Everyone! How are you doing?? I have been busy focusing on raw foods and eating really simply; I'm actually taking part in Raw Food Rehabs 11 week initiative Raw Balance but before I made that commitment I made this treat, and oh my! was it ever a treat! And while it was a treat I actually felt really good about it. It is trout that I caught filled with Chantrelle mushrooms that I picked, onions and garlic from my garden and a little cream cheese to hold it all together.  What is better then that? Plus the fish was a lunker so I was extra proud! My boyfriend has been working out of the country so I have been learning to do all of these things all on my own :) I've always loved fishing but as he is the 'professional' he always took over in some way, this time I did everything all on my own, even the cleaning and filleting. AND the chantrelles I picked while out getting firewood with a friend - how resourceful am I?? Haha... I have been feeling pretty empowered lately but don't worry I won't get to carried away!

Anyways back to the food talk...

It really is more about the method then the measurements as all of my cooking is. I do want to share something about the mushrooms though, many people cook all mushrooms on a lower heat and with chantrelles if you do that a lot of water comes out and end up steaming them instead of frying them, so I cook them at at medium - high, not full out but closer to high then medium and they get really nice and caramelized quite quickly. I then let them cool down and added a little onions, garlic, salt and pepper, it really should be all about those beautiful mushrooms. I added enough cream cheese to hold it all together. I filleted the trout and laid each fillet out, I added a scoop of the filling and rolled it up securing it with a toothpick. I roasted it in a 350 degree oven until the fish was opaque, I was careful not to overcook it but I can't really give you a time as it will all depend on the size of your fillet, and how much filling is inside, the filling does need to be warmed through only, my fillets came from a 3 1/2 lb trout (REALLY good size for my lake!) took about 25 minutes.