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savory spinach carrot mushroom kugel

(2 ratings)
Blue Ribbon Recipe by
Helaine Norman
Sunrise, FL

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

Blue Ribbon Recipe

This savory kugel may not be traditional, but it's packed with veggies and tasty. Mushrooms add a meaty texture to the side dish. Spinach and carrots add a fresh touch. We baked this in a 9x13 dish. This would be a great appetizer option, too, as Helaine suggests.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 + as side or as many as 20 as appetizer
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For savory spinach carrot mushroom kugel

  • 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

How To Make savory spinach carrot mushroom kugel

  • Preheating the oven.
    Preheat oven to 350.
  • Pan sprayed with non-stick cooking spray.
    Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
  • Sauteeing onions and mushrooms.
    Saute onions and mushrooms in a skillet.
  • Mushrooms and remaining ingredients combined in a bowl.
    Pour mushrooms into a very large bowl. Add all other ingredients mixing well after each.
  • Mixture poured into a dish and baking in the oven.
    Spread mixture into pan and bake for about 45 minutes. Can be frozen or made days ahead, kept in the fridge, and reheated. Can add more bread crumbs/enough to form into balls and either bake or stuff into lightly sauteed mushrooms for a delicious, savory appetizers.