Mushroom Rosemary Olive Oil Bread

Name: Mushroom Rosemary Olive Oil Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 Slices
Ingredients: ⅔ cup + 2 teaspoons olive oil; ½ large shallot; 4 ounces crimini mushrooms; 2 cups packed spinach; 1 tablespoon fresh Rosemary; ¾ teaspoon salt; ¼ teaspoon ground pepper; 2 ½ cups whole wheat pastry flour; 2 teaspoons baking powder; 2 eggs; ¾ cup nonfat milk; ½ cup 1 ½ oz. grated smoked Gouda

User Reviews

4.5

45 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
16 Slices
Calories
1788 kcal
Course
Bread
Cuisine
American

Mushroom Rosemary Olive Oil Bread

Lauren Clark

Report

You won’t be able to stop eating this savory Mushroom Rosemary Olive Oil Bread. It is really easy to make and is a fantastic side for soups!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

⅔ cup + 2 teaspoons olive oil divided
½ large shallot minced
4 ounces crimini mushrooms diced
2 cups packed spinach
1 tablespoon fresh Rosemary minced
¾ teaspoon salt divided
¼ teaspoon ground pepper
2 ½ cups whole wheat pastry flour
2 teaspoons baking powder
2 eggs
¾ cup nonfat milk
½ cup 1 ½ oz. grated smoked Gouda

Add to Shopping List

Instructions

Preheat the oven to 350 degrees F. Lightly coat a loaf pan with cooking spray.
Heat 2 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the shallot and mushrooms, and cook until tender, about 3 minutes. Stir in the spinach, rosemary, ¼ teaspoon and pepper, and cook until wilted, about 1 minute. Remove from the heat.
In a medium-sized bowl, whisk together the flour, baking powder and salt. In a large bowl, whisk the eggs, then stir in the milk and ⅔ cup olive oil. Pour the milk mixture into the flour mixture and stir until just combined. Stir in the mushroom mixture and cheese.
Transfer the batter to the prepared loaf pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the bread rest in the pan for 10 minutes, then carefully turn upside down to release the bread from the pan. Cool on a rack. Slice into 16 slices. Serve.

Notes

Nutrition Information

Show Details

Serving 1Slice Calories 178.8kcal (9%) Carbohydrates 15.8g (5%) Protein 4g (8%) Fat 11.2g (17%) Saturated Fat 2g (10%) Cholesterol 24.9mg (8%) Sodium 224.6mg (9%) Fiber 2.7g (11%) Sugar 0.9g (2%)