See the optional portabella pizza version following the main recipe.


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BAKED PORTABELLA CAPS WITH GOAT CHEESE


Makes 1 3 block meal


Place ½ to 3/4 cup of your favorite tomato sauce (pasta sauce, not plain sauce) on an oven proof plate (or use a baking dish if you prefer). Remove the stem(s) from one very large (or several smaller) portabella mushroom caps and discard stem. Place cap(s) on top of tomato sauce "fin" side up. Crumble 3 oz. goat cheese, or an amount of your brand that yields about 20 grams of protein, onto the mushroom cap (s). (I use a very low fat goat cheese). Sprinkle with dried basil. Optional: sprinkle with one tsp. pine nuts. Bake in a 375 oven just until cheese begins to brown (about 15-18 min.).



Optional instructions for PORTABELLA PIZZA:

Use a similar procedure, but place the mushroom caps directly on the plate (or use a cookie sheet) and top with a little tomato sauce and the pizza toppings of your choice. You'll be using less tomato sauce, to be sure to make up by adding a little more carb to the meal, such as a Zone favorable fruit for dessert.

I don't if you are still on here Sue, but this looks yummy. I am not sure about the blocks though. Can you tell me if I am correct...
1 portella mushroom cap wouldn't even been 1 block C...
spaghetti sauck 1/2 cup 1 C
3 oz cheese (feta/goat) 2P
1 tsp pine nuts 1F
So am I missing a F or does it come from cheese?
Total of a 2B meal?
Thanks so much.

Hi,

Yep, still here.

I work it out between the mushroom caps and the pasta sauce to be 2-3 C blocks depending on how much I use. The 3 oz of my goat cheese contains 3 P blocks and more than enough fat for a 3 block meal.

Enjoy!