Breaded Portobello Mushrooms with Dijon

• Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
• 1/2 cup (about 14) fat-free herb-seasoned, Caesar, or Italian-seasoned croutons (I used Marie Callenders Fat-Free Herb-Seasoned Croutons)
• 2 large portobello mushroom caps, rubbed clean with a damp paper towel
• 4 teaspoons Dijon mustard, divided

1. Preheat the oven to 400F.
2. Line a small baking sheet with parchment.
3. Lightly mist the parchment with spray.
4. Put the croutons in a resealable plastic bag.
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. Transfer the crumbs to a medium shallow bowl.
7. Set aside.
8. Brush all sides of one of the mushroom caps with half of the mustard.
9. Dip it in the crumbs to coat it on all sides.
10. Place it on the prepared baking sheet, gills up.
11. Lightly mist the top with spray.
12. Repeat with the remaining mushroom, mustard, and crumbs.
13. Bake the mushrooms until they are cooked through and the breading is crisp, 5 to 7 minutes per side.
14. Serve immediately.
15. Each (1 breaded mushroom) serving has:
16. Calories: 64
17. Protein: 3g
18. Carbohydrates: 10g
19. Trace Fat
20. Saturated Fat: 0g
21. Cholesterol: 0mg
22. Fiber: 1g
23. Sodium: 229mg

olive oil spray, croutons, portobello mushroom caps, dijon mustard

Taken from www.epicurious.com/recipes/food/views/breaded-portobello-mushrooms-with-dijon-375508 (may not work)