Teriyaki Mushroom - Stuffed Squid on a Bed of Baby Spinach
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Teriyaki Mushroom - Stuffed Squid on a Bed of Baby Spinach calories by ingredient
Introduction
When my inspiration for this dish - right off the boat squid and perfect mushrooms from the market - are this fresh, not embracing their gifts would be sinful! When my inspiration for this dish - right off the boat squid and perfect mushrooms from the market - are this fresh, not embracing their gifts would be sinful!Number of Servings: 1
Ingredients
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1 1/2 tbsp soy sauce, divided
2 tsp brown sugar, divided
1/2 tsp rice vinegar, divided
1/2 tsp grated fresh ginger
pinch each wasabi powder, garlic powder, onion powder
170g shiitake or cremini mushrooms, chopped
140g squid bodies (about 2), cleaned
3 cups baby spinach
Directions
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.
Member Ratings For This Recipe
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