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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! 179 calories and 6 Weight Watchers Freestyle SP
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4.67 from 6 votes

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
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breads
Cuisine: American
Keyword: Clean Eating, Quick Breads, Vegetarian
Servings: 16 Slices
Calories: 178.8kcal

Ingredients

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