savory spinach carrot mushroom kugel or appetizer

★★★★★ 2 Reviews
knish avatar
By Helaine Norman
from Sunrise, FL

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 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 or appetizer

  • 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 or appetizer

  • 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.
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