Passover Mushroom Schnitzel
Crispy, golden, and perfectly seasoned, this Passover Mushroom Schnitzel is the ultimate plant-based twist on a classic comfort food. Made with hearty portobello mushrooms coated in a flavorful matzo meal crust infused with garlic, onion, and paprika, this dish is a satisfying main course that’s ideal for the Passover table. The mushrooms are pan-fried to perfection, creating a crunchy exterior that contrasts beautifully with their tender, meaty interior. Quick to prepare in just 40 minutes, the recipe is perfect for serving a crowd with minimal effort. Garnish with fresh parsley and a squeeze of lemon for a zesty finish, and pair it with your favorite side dish for a festive and delicious meal. Whether you're celebrating Passover or simply craving a vegetarian schnitzel, this recipe is sure to impress!
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Recipe Information
Ingredients
- 6 pieces Large portobello mushrooms
- 3 large Eggs
- 1 cup Matzo meal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges (for serving)
Instructions
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired.
In a shallow bowl, whisk the eggs until fully combined.
In another shallow bowl, mix the matzo meal, garlic powder, onion powder, paprika, salt, pepper, and chopped parsley.
Dip each mushroom into the beaten eggs, ensuring it is fully coated.
Dredge the egg-coated mushroom in the matzo meal mixture, pressing gently to adhere the coating evenly to both sides. Repeat with all mushrooms and set aside.
Heat the vegetable oil in a large skillet over medium heat. Test the oil by dropping a small crumb of matzo meal into the pan; it should sizzle immediately.
Working in batches if necessary, place the coated mushrooms into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked mushroom schnitzels to a plate lined with paper towels to drain any excess oil.
Serve the mushroom schnitzels warm with lemon wedges on the side for a burst of fresh flavor.
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 17.2 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 186 mg | 14% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2869 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
