Emeril Lagasse offers a recipe for mushroom and artichoke stuffed trout on FoodNetwork.com. The recipe calls for ingredients such as button mushrooms, shallots, garlic, artichoke hearts and bread crumbs to create the stuffing, and the trout is baked for about 30 minutes.
Preheat an oven to 350 degrees Fahrenheit, and melt 1 tablespoon of unsalted butter in a large skillet. Add 1/2 pound of sliced button mushrooms, 2 tablespoons plus 2 teaspoons of minced shallots, 1 teaspoon of minced garlic and 1/2 teaspoon of chopped fresh thyme leaves to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook for about two to three minutes until the liquid from the mushrooms has evaporated.
Add 1/3 cup of fish or shrimp stock and 1 teaspoon of lemon juice, and cook until almost evaporated. Then, add 3 tablespoons of heavy cream and 1 cup of chopped artichoke hearts, and cook for about two to three minutes. Remove the skillet from the heat, and mix in 2 teaspoons of chopped fresh parsley, 1 1/2 teaspoons of chopped chives and 1/4 to 1/3 cup of fine, dry breadcrumbs.
Season the inside cavity of a cleaned 3- to 3 1/2-pound trout well with salt and freshly ground black pepper. Pack the stuffing mixture into the cavity of the trout, and set it on a foil-lined baking sheet. Arrange thin slices of lemon over the trout, drizzle olive oil over the outside of the trout, and season with salt and pepper. Bake for about 30 minutes until the fish is tender and the stuffing is cooked through.