Recipe

Teriyaki Mushroom - Stuffed Squid On A Bed Of Baby Spinach Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 month, 3 weeks ago 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! Prep:30m Cook:12m Servings:1	Jo_jo_ba
	mushroomy sweet tangy spicy garlicky wasabi sugary soysauce squid calamari spinach green tender delicious crispy fatfree glazed

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Ingredients

1 1/2 tbsp gluten-free soy sauce, divided

2 tsp brown sugar, divided

1/2 tsp rice vinegar, divided

2 tbsp water, divided

1/2 tsp grated fresh ginger

pinch each wasabi powder, garlic powder, onion powder, red pepper flakes

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 tbsp water, 1/4 tsp ginger and seasonings to taste. Set aside.

In another dish combine the remaining soy sauce, sugar, vinegar, water, 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.

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Comments

jo_jo_ba 1 month, 3 weeks ago said:
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