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

Ingredients

How to make it

  • 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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  • jo_jo_ba 14 years ago
    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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jo_jo_ba Oshawa, CA

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