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 Cooking Light

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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

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

  1. Preheat oven to 350°.
  2. 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.
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Whole Wheat Mushroom Croutons Recipe at a Glance
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