Stuffed with Spinach Feta Cheese and Black Truffles

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Stuffed with Spinach Feta Cheese and Black Truffles
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "The texture of portabello mushroom is similar to steak; but one portabella mushroom has only 30 kilocalories and is low in fat. It has 80 to 90% less calories compared to steak."
Ingredients (Serve 1):
Portabello Mushroom1 piece (about 3 teals)
Spinach110 g (about 3 teals)
Garlic (minced)1/2 teaspoon
Black Truffle (slice)1 piece
Low-fat Feta Cheese25 g
Tomato Sauce4 tablespoons
Salt1/8 teaspoon
Coarse Black Pepper1/5 teaspoon
Olive Oil1/2 teaspoon
Cooking Method:
1.Rinse portabello mushroom and spinach.
2.Marinate portabello mushroom with salt, black pepper and garlic. Set aside.
3.Bring water to the boil. Add spinach until cooked. Then soak in ice water and dice.
4.Heat oil in a pan, stir-fry garlic until fragrant. Add spinach and stir-fry quickly. Set aside.
5.Stuff the portabello mushroom with black truffle followed by spinach. Sprinkle low-fat feta cheese on top. Bake in a 150°C oven for 5-8 minutes. Serve with tomato sauce on the side.
Ingredients of Tomato Sauce (Serve 4, about 1 cup)
Onion (diced)1/4 piece
Garlic (minced)1/2 teaspoon
Tomato (peeled and diced)2 pieces
Dry Parsley1/8 teaspoon
Seasoning of Tomato Sauce:
Salt1/8 teaspoon
Coarse Black Pepper1/2 teaspoon
Olive oil1/3 teaspoon
Cooking Method of Tomato Sauce:
1.Heat oil in a pan. Stir-fry onion, garlic, tomato and parsley. Reduce to low heat, cook until the sauce is thickened. Season with salt and black pepper. Done.
This recipe is provided by Five Continents Restaurant.
Extract from CookSmart, Issue 9