See more
Whole Wheat Mushroom Croutons

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.

Cooking Light APRIL 2002

  • Yield: 2 cups (serving size: 1/4 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 29%
  • Fat: 1.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.4g
  • Carbohydrate: 8.2g
  • Fiber: 1.3g
  • Cholesterol: 1mg
  • Iron: 0.8mg
  • Sodium: 185mg
  • Calcium: 27mg

Go to Full Version of

Whole Wheat Mushroom Croutons Recipe