Mushroom Bread (High Protein)

Made from an assortment of nuts and seeds, this mushroom bread doubles as a savory protein bar since it is baked in muffin tins (grab & go!). High in protein (8 grams each), this flourless bread is vegan, grain-free, gluten-free, Paleo, and oil-free.

How to Make Delicious Mushroom Bread

Every once in awhile a weekend opens up, allowing tasks that have been lingering on the to-do list since January 1st to finally get the grand check-off.

For example, cleaning out closets, organizing the garage, replacing the sink fixtures in the upstairs bathroom (or, even more fun, replacing the endlessly running toilet—whee!), or finally making room in the house for the Christmas presents from 5 months ago. The feeling is glorious. Triumphant. Sometimes, exhilarating.

But it makes a dull response to the Monday morning question, “So, what did you do this weekend?”

My reply this week was “Clean out the deep freezer.”

I am living large, friends!

But what a treasure trove of goodies I unearthed. In particular, nuts and seeds. I knew the general location of my (many) large bags of nuts and seeds, but I found a cache of multiple mostly used-up packages of the same in the deepest, darkest pockets of our Goliath freezer. Notably, walnuts, almonds, hemp hearts, chopped hazelnuts, and raw sunflower seeds.

I put them to excellent use in an easy, delectable new recipe: Mushroom Bread. It is made without flour (just the nuts and mushrooms) and

Recipe Benefits

• High protein (8 grams per servings)
• High fiber (7 grams per serving)
• Vegan (egg-free, dairy-free)
• Oil-free (no olive oil, coconut oil, or seed oil)
• Flourless
• Easy to make
• Portable (grab and go protein!)
• Variable (change the nuts, seeds, seasonings and/or vegetables)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• whole psyllium husks
• fresh mushrooms, chopped (see notes for variations)
• rosemary
• assorted chopped nuts and/or seeds
• flaxseed meal
• fine sea salt, (more or less, to taste. You can also use table salt))

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• In a small bowl, combine the whole psyllium husks and 2/3 cups water. Let stand for 5 minutes to thicken (the psyllium will absorb much of the liquid).
• Meanwhile, in a large skillet or frying pan, heat 2 tablespoons water over medium heat or medium-high heat. Add the mushrooms and rosemary; cook and stir for 4 to 6 minutes until the mushrooms are softened.
• In a large bowl, combine the nuts and seeds, flaxseed meal, and salt. 
• Add the psyllium mixture and cooked mushroom mixture to the dry ingredients. Stir to combine. Let stand for 1 hour at room temperature.
• Preheat oven to 350F (180C). Line 8 cups of a standard size muffin tin with silicone muffin cup liners (or paper liners, or foil liners). 
• Divide the bread dough mixture between the prepared cups, smoothing tops.
• Bake in preheated oven for 45 to 50 minutes until the breads are firm at the center and sound hollow when tapped.
• Transfer to a cooling rack and cool the breads, in the muffin tin, until completely cooled. Remove from the tin and enjoy.

Storage for the Mushroom Bread

Store any leftovers in an airtight container at cool room temperature for one day, in the refrigerator for one week or in the freezer for up to six months.

Tips for the Nuts & Seeds

• Chopping: For best results, do not finely chop all of the seeds. Use some smaller seeds or finely chopped nuts and then chop some of the larger seeds and nuts more coarsely.
• Selection: Use any combination of nuts and seeds, all nuts, or all seeds, to make the bread. Essentially, whatever you have in your pantry, refrigerator or freezer! For example, use:
  • pecans
  • walnuts
  • almonds
  • hazelnuts / filberts
  • green pumpkin seeds (pepitas)
  • Brazil nuts
  • sesame seeds
  • hemp hearts

FAQ

• What varieties of mushrooms should I use in the bread? I use regular white mushrooms, but you can use porcini mushrooms, portobello mushrooms, cremini mushrooms, shiitakes, or a mix of fresh mushrooms. I do not recommend using canned mushrooms.
• Can I use psyllium husk powder instead of whole psyllium husks? Yes, that should work. I have not tested it, but psyllium powder is simply ground whole psyllium husks. Use an equal weight (6.5 grams) of psyllium. In volume, this will be approximately 1 and 1/3 teaspoons of psyllium powder.
• Can I use substitute other vegetables for the mushrooms? Yes! Use roughly the same amount of other vegetables, such as carrots, zucchini, chopped broccoli, or a combination. Cook them in the same way as the sauteed mushrooms, or steam, until they are tender before adding to the mix.
• Can I use flaxseed meal or chia seeds in place of the psyllium husks? No, that will not work for this particular bread.
• Can I use other seasonings (besides the rosemary)? Absolutely! Leave it out, or replace it with fresh thyme, parsley, oregano, or the dried herbs or savory spices you prefer. If you want to add a cheese flavor to the bread, consider adding 1 to 2 tablespoons of nutritional yeast.

Bread that Doubles as a Savory Protein Bar

These savory bites of goodness have an added bonus: they double as savory protein bars.

So right at the moment when you’ve tolerated your last peanut-butter-and-chocolate flavor protein bar (for now), these umami, high-protein, portable breads save the day, as well as your weary palate. Bread-like, despite the absence of grains, earthy (and almost meaty) thanks to the mushrooms, completely portable, and without-a-doubt delicious. You need these.

Happy eating!

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