Lunch: Matzo, Mushroom, and Onion Kugel

Recipe by Tee and Cakes The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.

Ingredients

10 matzo crackers
2 1/2 c. fat-free, less-sodium chicken broth
1 c. hot water
1/4 c. vegetable oil
3 c. diced onion
.67 c. grated carrot
1 tsp. salt
1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. Freshly ground black pepper
3 clove garlic
2 package presliced mushrooms
2 tbsp. chopped fresh parsley
4 large egg whites
2 large eggs
Cooking spray
Parsley sprigs

Instructions

Preheat oven to 375 degrees F. Place matzo crackers in a single layer on a baking sheet; bake at 375 degrees F for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375 degrees F for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

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