Breaded Portobello Mushrooms with Dijon

1. 1

   Preheat the oven to 400F.

2. 2

   Line a small baking sheet with parchment.

3. 3

   Lightly mist the parchment with spray.

4. 4

   Put the croutons in a resealable plastic bag.

5. 5

   Using the flat side of a meat mallet or the underside of a skillet, pound the croutons until they are crushed into crumbs, being careful not to crush them too finely (they should be coarser than bread crumbs).

6. 6

   Transfer the crumbs to a medium shallow bowl.

7. 7

   Set aside.

8. 8

   Brush all sides of one of the mushroom caps with half of the mustard.

9. 9

   Dip it in the crumbs to coat it on all sides.

10. 10

    Place it on the prepared baking sheet, gills up.

11. 11

    Lightly mist the top with spray.

12. 12

    Repeat with the remaining mushroom, mustard, and crumbs.

13. 13

    Bake the mushrooms until they are cooked through and the breading is crisp, 5 to 7 minutes per side.

14. 14

    Serve immediately.

15. 15

    Each (1 breaded mushroom) serving has:

16. 16

    Calories: 64

17. 17

    Protein: 3g

18. 18

    Carbohydrates: 10g

19. 19

    Trace Fat

20. 20

    Saturated Fat: 0g

21. 21

    Cholesterol: 0mg

22. 22

    Fiber: 1g

23. 23

    Sodium: 229mg

* Per serving · 4 servings · Values may vary.

No additional tips available.