I found a recipe in the Members Recipe section that has me a little confused. Its the Overstuffed Portabella Mushroom Bake. I don't believe the preparation instructions are complete as well as mentionging to ***see below*** around the lentil ingredients and no block listing for the portabella mushroom. Could someone help me out here. Here's the recipe: ************************** Overstuffed Portabella Mushroom Bake 3 blocks Ingredients: 1 large Portobello mushroom cap (stem removed and chopped for filling) (If Portobello is quite thick, cut out a bowl of mushroom "meat" and chop and add to mixture) 2 cups chopped white mushrooms 1/2 C 1 cup Vidalia onion , celery, red peppers, and plenty of garlic (to taste) all chopped 1 C 1 Tomato, chopped 1/2 C 1/4 cup red lentils (already cooked and mashed) **See note below** 1C 1/4 cup skim mozzarella cheese, shredded 2P 1/4 cup egg substitute (or 1 egg) 1P 1 teaspoon olive oil 3 F Preheat oven to 400 degrees.Spray large fry pan with non-stick spray. Add chopped onion, celery, peppers, and garlic. Cook till tender. While chopped veggies are cooking, put portobello cap into non-stick sprayed pan into the oven to start the cooking process. ***************************** Now I have 2 questions: 1. Does the Portabella mushroom cap account for any carbohydrate or was the block listing left out intentionally? 2. Does anyone know what needs to be included in the ***see note below*** Also I'm fairly confident on how the rest of this is put together. You cook the portabella cap until soft, Mix all the other ingredients together and put on top of portabella cap, sprinkle the cheese on top and put back into the oven until the cheese is melted. If this process is different please let me know. (On a side note, having looked at some of the other recipies I've found quite a few with missing information, if anyone who monitors the posting of the recipes is reading this it would be helpful to have the full contents listed.)

Maybe I spoke too soon, or I kept clicking on the same recipe (I've been checking them out for a few weeks). Today I'm typing up some to put on recipe cards and haven't ran across a whole lot of recipes with missing information. If I run across some others I will post them here.

I never did receive a response to my 2 questions originally posted. Could anyone clue me in? Hopefully the person who originally posted this recipe might be able to comment.

It doesn't help when we don't know the blocks for all the foods listed in the recipes we come across, but the would probably be a book in itself :wink: If you have access to some of the Zone books with recipes, they tell the block count for several foods which you can compare and convert as needed. Ingredients such as cocoa powder vary from manufacturer in fat content, and if you can find the nutritional values, they'll be for 1 c. (86g): 11g Fat, 21g Carb, and 16g Protein. Good luck in your conversions; I've converted several recipes (from The Zone Diet Recipes website) for both 3 and 4 blocks so I know what you're going through.

I goggled around and found the portobello nutrtion info. Also found that 2, 6 inch diameter portobellos with stem weighs about a pound. Using the info I found and the weight of a large (6 inch) portobello, it would be about 1C. Medium sized (4 inch) with stem are about 3-4 per pound so that would be about 1/2 C. But I also found this on a different site: Overstuffed Portobello Mushroom Bake Ingredients: 1 large Portobello mushroom cap (stem removed and chopped for filling) [1/4C] 1 c. chopped white mushrooms [1/4C] 3/4 Vidalia onion [3/4C] 2Tbsp chopped celery 1/4 cup red peppers 1 clove garlic, chopped 1 Tomato, chopped [1/2 C] 1/4 cup red lentils (already cooked and mashed) **See note below** [1C] 2 oz skim mozzarella cheese, shredded [2P] 1/4 cup egg substitute (or 1 egg) [1P] 1 tsp. olive oil [3F] Directions: Preheat oven to 400 degrees. If Portobello is very thick, cut out a bowl of mushroom "meat" and chop and add to mixture. Spray large fry pan with non-stick spray. Add chopped onion, celery, peppers, and garlic. Cook till tender. While chopped veggies are cooking, put Portobello cap into non-stick sprayed pan into the oven to start the cooking process. When veggies are tender, add the chopped tomato and remove from heat. In medium bowl, combine, vegetable mixture, lentils, half (1oz) of the mozzarella cheese and egg substitute. Remove cap from oven. Fill cap with filling. Mixture will overflow. Return to oven. Cook for approximately 15 minutes. Remove from oven. Drizzle with the olive oil and top with remaining cheese. Cook an additional 5 minutes till cheese is melted and bubbly brown. **Note: If you're not a lentil lover, as their taste takes some getting used to, you could easily substitute 1/4 chick peas mashed. As well as completing your carb requirement, it acts as a binding agent in place of traditional bread crumbs, which are an unfavorable carb. Enjoy!