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Mushroom Rosemary Olive Oil Bread

Apr 3, 2017 by Dara 19 Comments

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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!
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! 179 calories and 6 Weight Watchers Freestyle SP

Mushroom Rosemary Olive Oil Bread

One year into blogging, I posted a Caramelized Onion & Spinach Olive Oil Quick Bread that has since become one of the most popular recipes on my blog. And now 7 years later (that’s right – Cookin’ Canuck turns 8 tomorrow!), I’m sharing with you another savory olive oil bread that I hope you’ll fall for just as hard! This one melds the flavors of sautéed mushrooms, fresh rosemary and smoked cheese with the extra fiber of whole wheat pastry flour.

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! 179 calories and 6 Weight Watchers Freestyle SP

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! 179 calories and 6 Weight Watchers Freestyle SP

The recipe follows a pretty standard quick bread formula, with a few changes. Rather than canola oil or butter, I swapped in hearty healthy olive oil. It’s easy enough to turn a quick bread into a whole wheat version, but the trick is to use whole wheat pastry flour, which produces a lighter and more tender texture than regular whole wheat flour.

The smoked Gouda adds a touch of flavor to the bread without being overwhelming. If you prefer a cheesier flavor, by all mean feel free to add an extra handful. For me, the 1/2 cup of smoked Gouda in this recipe does the trick – and that’s coming from a diehard cheese fanatic!

How to serve this olive oil bread? It’s an awesome side for a soup and salad meal, but I love nibbling on it as a snack when I’ve got the afternoon munchies! Try it with a bowl of Chicken and Rice Soup (Instant Pot), Turkey Mulligatawny Soup or Instant Pot Vegetable Soup or

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! 179 calories and 6 Weight Watchers Freestyle SP

#EatSeasonal

#EatSeasonal is the brainchild of my friend Becky of The Vintage Mixer , who has pulled together a group of bloggers to post seasonal recipes each month, using her produce guide as inspiration. Here’s the April produce guide.

There’s a fantastic variety of recipes, some sweet and some savory, as you can see in the collage below, all inspired by produce that is fresh and seasonal in April. For more seasonal recipe inspiration, follow the #EatSeasonal hashtag on Instagram.

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! 179 calories and 6 Weight Watchers Freestyle SP

Mushroom Rosemary Olive Oil Bread

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! 179 calories and 6 Weight Watchers Freestyle SP
4.8 from 5 votes
Print Pin Rate
Course: Breads
Cuisine: American
Keyword: Clean Eating, Quick Breads, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 Slices
Calories: 178.8kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 2/3 cup + 2 teaspoons olive oil divided
  • 1/2 large shallot minced
  • 4 ounces crimini mushrooms diced
  • 2 cups packed spinach
  • 1 tablespoon fresh rosemary minced
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon ground pepper
  • 2 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 eggs
  • 3/4 cup nonfat milk
  • 1/2 cup 1 1/2 oz. grated smoked Gouda

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

Weight Watchers Points: 6 (Freestyle SmartPoints), 6 (SmartPoints), 5 (Points+)

Nutrition

Serving: 1Slice | Calories: 178.8kcal | Carbohydrates: 15.8g | Protein: 4g | Fat: 11.2g | Saturated Fat: 2g | Cholesterol: 24.9mg | Sodium: 224.6mg | Fiber: 2.7g | Sugar: 0.9g
Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

Signature

Filed Under: Breads, Vegetarian Recipes Tagged With: clean eating, healthy, mushroom, olive oil, quick bread, recipe, rosemary, spinach

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Comments

  1. Laura says

    Apr 3, 2017 at 8:34 am

    This bread looks amazing! Smoked gouda is my 3 year old’s favorite cheese, so I KNOW this would be a hit in my family!

    Reply
  2. Liz @ Floating Kitchen says

    Apr 3, 2017 at 9:21 am

    Happy (early) blog anniversary! 8 years is a real accomplishment. So awesome! I’m totally in love with this savory bread. Just gimme all the mushrooms!

    Reply
  3. marcie says

    Apr 3, 2017 at 9:25 am

    Happy 8 year anniversary, and why haven’t I ever tried a savory quick bread?? I love mushrooms and rosemary, and adding smoked gouda sounds like just the thing to take this over the top!

    Reply
  4. Paula - bell'alimento says

    Apr 3, 2017 at 12:01 pm

    Happy Blog averssary! This olive oil bread is right up my alley Dara!

    Reply
  5. Letty / Letty's Kitchen says

    Apr 3, 2017 at 1:20 pm

    Wow! I love everything about this bread. On my list now! Happy Bloggiversary!

    Reply
  6. Lydia @ Suitcase Foodist says

    Apr 3, 2017 at 3:15 pm

    Wow! Happy 8 year anniversary! I clearly need more savory bread in my life. And mushrooms. I LOVE olive oil in a cake, but I never considered putting it in bread. I can’t wait to experiment with this!

    Reply
  7. Des @ Life's Ambrosia says

    Apr 3, 2017 at 4:24 pm

    This looks heavenly1 I love the combo of mushrooms and rosemary together! We’ve been blogging the same amount of time, it’s crazy how much it’s changed since we started!

    Reply
  8. Erin @ The Speckled Palate says

    Apr 3, 2017 at 6:23 pm

    What a STUNNING quick bread! While I’m not a huge mushroom fan, my husband is, and I know he’s just DIE over this goodness!

    Reply
  9. Dorothy at Shockingly Delicious says

    Apr 3, 2017 at 6:39 pm

    I can not wait to make this and a great pot of soup!

    Reply
  10. Becky says

    Apr 3, 2017 at 10:47 pm

    4 stars
    So good to have you in the group this month Dara! I miss you here in Utah!!! And thanks for the inspiration.. I’ve never made a savory quick bread recipe!

    Reply
  11. katerina @ diethood.com says

    Apr 4, 2017 at 3:50 am

    I have got to make this soon!! It looks and sounds incredible!!

    Reply
  12. Katie | Healthy Seasonal Recipes says

    Apr 4, 2017 at 1:59 pm

    This bread is absolutely heaven! And happy blog birthday Dara.

    Reply
  13. Lindsey | Cafe Johnsonia says

    Apr 4, 2017 at 6:39 pm

    Has it really been 8 years?! Oh my goodness – congratulations, friend! Also, that bread!!! I’ve got to make this for my husband. He loooooves mushrooms, bread, and cheese.

    Reply
  14. Brandy | Nutmeg Nanny says

    Apr 4, 2017 at 7:45 pm

    We love Olive Oil Bread, never put in mushrooms, but this is definitely on my To Do list!

    Reply
  15. Happy Room says

    Apr 4, 2017 at 8:34 pm

    5 stars
    All these recipes are perfect and healthy!

    Reply
  16. Krista says

    Apr 4, 2017 at 8:52 pm

    5 stars
    I cannot think of a better bread! Seriously in love with this!

    Reply
  17. Izzy @ She Likes Food says

    Apr 6, 2017 at 10:30 pm

    Happy 8 years! That’s awesome!! I don’t bake much bread but an olive oil bread sounds amazing!! And I love all the delicious flavors you added into it 🙂

    Reply
  18. jeny says

    Jul 10, 2019 at 3:47 am

    5 stars
    This is really good for everyone.

    Reply
  19. Anamika @ Supplement Crunch says

    Sep 21, 2019 at 12:54 am

    5 stars
    Love these ideas! I’m going to start a memory jar for this year!!

    Reply

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I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes, as well as healthy lifestyle tips. My cooking motto is that healthy eating never needs to be boring!
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