Whole Wheat Mushroom Croutons

Photo: Karry Hosford

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

More From Cooking Light

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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Wheat Mushroom Croutons Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy