Teriyaki Mushroom - Stuffed Squid On A Bed Of Baby Spinach

By • May 22, 2011 1 Comments

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Author Notes: 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!Sarah

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Serves 1

  • 1 1/2 tablespoons tamari, divided
  • 2 teaspoons dark brown sugar, divided
  • 1/2 teaspoon rice vinegar, divided
  • 2 tablespoons water, divided
  • 1 teaspoon fresh-grated gingerroot
  • 1 pinch wasabi powder
  • 1/4 teaspoon garlic powder
  • 1 pinch onion powder
  • 1 pinch crushed red pepper flakes
  • 6 ounces mushrooms (shiitake or cremini), chopped
  • 5 ounces squid bodies (about 2), cleaned
  • 3 cups baby spinach, washed
  1. Preheat the broiler on HI, lightly mist a baking sheet with non-stick spray.
  2. In a small dish combine 1/2 tbsp tamari, 1 tsp brown sugar, 1/4 tsp vinegar, 1 tbsp water, 1/4 tsp ginger and seasonings to taste. Set aside.
  3. In another dish combine the remaining tamari, sugar, vinegar, water, ginger and seasonings.
  4. In a non-stick pan over medium heat, saute the mushrooms in a small amount of water or cooking spray until brown.
  5. Stir in the larger volume of soy sauce mixture and cook 30 seconds longer. Remove to a bowl.
  6. Using a small spoon, fill the squid bodies with mushroom mixture. Reserve any remaining mixture for salad.
  7. Move the stuffed squid onto the sheet, drizzle with remaining soy sauce mixture and place under the broiler. Cook 3 minutes each side.
  8. Remove to a cutting board and slice with a sharp knife.
  9. Serve on top a bed of baby spinach along with any remaining mushroom mixture.

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