Whole Wheat Mushroom Croutons

These crispy croutons add crunch and earthiness to soups and salads. Any firm bread will work here. Store in an airtight container for up to a week.

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 56
Caloriesfromfat 29 %
Fat 1.8 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 2.4 g
Carbohydrate 8.2 g
Fiber 1.3 g
Cholesterol 1 mg
Iron 0.8 mg
Sodium 185 mg
Calcium 27 mg

Ingredients

2 cups (1/2-inch) cubed whole wheat bread (about 3 1/2 ounces)
2 teaspoons Porcini Powder
1 teaspoon olive oil
1/4 teaspoon kosher salt
1 tablespoon grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.

Combine first 4 ingredients on a jelly roll pan, tossing gently to coat; arrange in a single layer. Bake at 350° for 15 minutes or until toasted, stirring after 8 minutes; toss with cheese.

Note:

Amy Farges,

April 2002