Teriyaki Mushroom - Stuffed Squid on a Bed of Baby Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/2 tbsp soy sauce, divided2 tsp brown sugar, divided1/2 tsp rice vinegar, divided1/2 tsp grated fresh gingerpinch each wasabi powder, garlic powder, onion powder170g shiitake or cremini mushrooms, chopped140g squid bodies (about 2), cleaned3 cups baby spinach
Preheat the broiler on HI, lightly mist a baking sheet with non-stick spray.
In a small dish combine 1/2 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp vinegar, 1/4 tsp ginger and seasonings to taste. Set aside.
In another dish combine the remaining soy sauce, sugar, vinegar, ginger and seasonings.
In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.
Stir in the larger volume of soy sauce mixture and cook 30 seconds longer. Remove to a bowl.
Using a small spoon, fill the squid bodies with mushroom mixture. Reserve any remaining mixture for salad.
Move the stuffed squid onto the sheet, drizzle with remaining soy sauce mixture and place under the broiler.
Cook 3 minutes each side.
Remove to a cutting board and slice with a sharp knife.
Serve on top a bed of baby spinach along with any remaining mushroom mixture.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish combine 1/2 tbsp soy sauce, 1 tsp brown sugar, 1/4 tsp vinegar, 1/4 tsp ginger and seasonings to taste. Set aside.
In another dish combine the remaining soy sauce, sugar, vinegar, ginger and seasonings.
In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.
Stir in the larger volume of soy sauce mixture and cook 30 seconds longer. Remove to a bowl.
Using a small spoon, fill the squid bodies with mushroom mixture. Reserve any remaining mixture for salad.
Move the stuffed squid onto the sheet, drizzle with remaining soy sauce mixture and place under the broiler.
Cook 3 minutes each side.
Remove to a cutting board and slice with a sharp knife.
Serve on top a bed of baby spinach along with any remaining mushroom mixture.
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 216.9
- Total Fat: 2.9 g
- Cholesterol: 326.2 mg
- Sodium: 1,494.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.2 g
- Protein: 31.2 g
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