Wash trout and pat dry.
Use a little olive oil to coat each side of fish.
Place half of the mushrooms sliced in the bottom of a shallow baking dish.
Season the fish with salt and pepper, inside and out and place in dish on top of mushrooms.
Sprinkle over with bread crumbs, minced parsley, chopped garlic and green onion. Squeeze 1 to 2 fresh lemons over and inside the trout.
Melt the butter and add to olive oil and the juice of 2 lemons then gently pour half of this mixture over the fish.
Place in oven for 20 to 25 minutes at 375 degrees or until tender and bread crumbs are light brown.
Trout is cooked when a fork is inserted into the flesh and lifted up slightly and the meat flakes easily.
Just before serving, sauté the remaining mushrooms in the sauce that is left for 1-2 minutes and pour over trout after placing on a serving plate.
Garnish with lemon wedges and a few sprigs of fresh parsley.
