One of my favourite at-home brookie recipe is
Stuffed Baked Brookies
Serves 4
• 4 brook trout, (12” - 14”) cleaned
• 3 tbsp olive oil
• 6 cups sliced mushrooms
• 1½ cups finely chopped onion
• 1 celery rib, finely chopped
• salt and pepper
• 2 tbsp lemon juice
• ¼ cup melted butter
In a large cast-iron skillet, heat olive oil, and
then add mushrooms, onion and celery. Fry, stirring
occasionally, until mushrooms brown and oil has
been absorbed. Remove from heat. Season with salt
and pepper; set aside. Preheat oven to 350º F (175°
C). Coat baking sheet with non-stick