Mushroom and Bacon-Stuffed Trout

"This simple trout recipe was inspired by a high school reunion many years ago in Montana. It has a delicious filling of toasted breadcrumbs, bacon and mushrooms. " - Kathy Kitchen Downie
Preheat the oven to 350 degrees.Put the bread in a food processor; chop 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 350 ° C for 5 minutes or until golden brown.Increase the oven temperature to 400 °.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the green onions to the pan and saute for 5 minutes. Add the mushrooms to the pan; simmer for 3 minutes or until the mushrooms are tender and most of the liquid has evaporated. Add chopped thyme; cook for 30 seconds. Remove from heat. Combine the mushroom mixture, breadcrumbs, and bacon in a bowl.Open the trout flat like a book. Drizzle the trout evenly with the juice; sprinkle evenly with salt and pepper. Spoon about 1/4 cup of the mushroom mixture over the bottom half of each fish; flip to coat the top half of the fish. Place the fish on a baking sheet lined with foil. Bake at 400 ° C for 15 minutes or until the fish is easy to cut with a fork, or until the desired degree of roasting. Garnish with lemon wedges and thyme sprigs if desired. Serve immediately.