Spinach Mushroom Matzo Kugel
Elevate your holiday table or weeknight dinner with this savory Spinach Mushroom Matzo Kugel, a modern twist on a classic comfort dish. Loaded with earthy cremini mushrooms, vibrant fresh spinach, and fragrant spices like thyme and paprika, this hearty kugel combines layers of flavor with the tender, satisfying texture of matzo. Perfect for Passover or any time you’re craving a wholesome casserole, this recipe is flexible—use olive oil for a dairy-free option or top with a sprinkle of Parmesan for a cheesy finish. With just 20 minutes of prep time and a golden, baked finish in under an hour, this dish is as effortless as it is delicious. Serve it as a side dish or a vegetarian main to delight your family and guests!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 large yellow onion, finely diced
- 3 cloves garlic cloves, minced
- 2 cups cremini or white mushrooms, chopped
- 4 cups fresh spinach, chopped
- 4 sheets matzo squares
- 4 large eggs
- 1.5 cups vegetable or chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.5 cup grated Parmesan (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms release their liquid and begin to brown, about 8 minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and set aside.
Break the matzo sheets into small pieces in a large bowl. Pour the broth over the matzo and let it soak for 5 minutes until softened.
In a separate bowl, whisk the eggs, salt, pepper, thyme, and paprika. Pour this mixture into the bowl with the soaked matzo and mix well.
Add the cooked vegetable mixture to the matzo and egg mixture. Stir everything until fully combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Dot the top with the remaining 2 tablespoons of butter, and sprinkle Parmesan on top if using.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and set.
Remove from the oven and let the kugel rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 6039 mg | 263% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 14.1 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1809 mg | 139% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2785 mg | 59% | |
*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.
