Savory Spinach Carrot Mushroom Kugel or Appetizer

Helaine Norman

By
@knish

This is my own version of a savory kugel I tweeked somewhat over the years. I knew the texture would be perfect, too, as an appetizer if I added enough of the crumbs to form balls and bake on a cookie sheet or stuff into slightly sauteed mushrooms and baked until slightly browned. They always get eaten within the first 10 minutes of guests' arrival. You can make more of less depending on the size of the balls and number of mushrooms.


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Rating:

Comments:

Serves:

12+ as side or as many as 20 as appetizer

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This may not be a traditional kugel, but it's absolutely delicious. I baked this in a 9x13 dish and enjoyed a big slice. The mushrooms add a meaty texture. Spinach and carrots add a freshness to the casserole. Next time I may make these into appetizer-size balls as Helaine suggests. I bet they'd be tasty that way too.

Ingredients

2
onions, chopped
1 lb
mushroom, washed and coarsely chopped
4 Tbsp
oil, olive preferrably
40 oz
spinach, frozen chopped, defrosted and squeezed/drained well
8
carrots, peeled and grated
8
eggs, lightly beaten
1 tsp
salt, or to taste
1 1/4 Tbsp
dry chicken soup mix
1 1/2 tsp
pepper, or to taste
1 c
cracker or matzo meal

Directions Step-By-Step

1
Preheat oven to 350.
2
Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
3
Saute onions and mushrooms in skillet.
4
Pour into a very large bowl and add all other ingredients mixing well after each.
5
Spread mixture into pan and bake about 45 minutes.
6
Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Kosher