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 Mushroom | 1 piece (about 3 teals) |
| Spinach | 110 g (about 3 teals) |
| Garlic (minced) | 1/2 teaspoon |
| Black Truffle (slice) | 1 piece |
| Low-fat Feta Cheese | 25 g |
| Tomato Sauce | 4 tablespoons |
Seasonings:
| Salt | 1/8 teaspoon |
| Coarse Black Pepper | 1/5 teaspoon |
| Olive Oil | 1/2 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 Parsley | 1/8 teaspoon |
Seasoning of Tomato Sauce:
| Salt | 1/8 teaspoon |
| Coarse Black Pepper | 1/2 teaspoon |
| Olive oil | 1/3 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
