savory spinach carrot mushroom kugel or appetizer
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.
Ingredients For savory spinach carrot mushroom kugel or appetizer
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2onions, chopped
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1 lbmushroom, washed and coarsely chopped
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4 Tbspoil, olive preferrably
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40 ozspinach, frozen chopped, defrosted and squeezed/drained well
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8carrots, peeled and grated
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8eggs, lightly beaten
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1 tspsalt, or to taste
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1 1/4 Tbspdry chicken soup mix
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1 1/2 tsppepper, or to taste
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1 ccracker or matzo meal
How To Make savory spinach carrot mushroom kugel or appetizer
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1Preheat oven to 350. -
2Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
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3Saute onions and mushrooms in skillet.
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4Pour into a very large bowl and add all other ingredients mixing well after each.
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5Spread mixture into pan and bake about 45 minutes.
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6Can 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
