Matzo, Mushroom, and Onion Kugel

Matzo, Mushroom, and Onion Kugel Recipe
Becky Luigart-Stayner; Melanie J. Clarke

The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.


12 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 29 %
Fat 7 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 3.6 g
Protein 7.6 g
Carbohydrate 30.6 g
Fiber 2.1 g
Cholesterol 43 mg
Iron 1.4 mg
Sodium 390 mg
Calcium 28 mg


10 (6-inch) matzo crackers
2 1/2 cups fat-free, less-sodium chicken broth
1 cup hot water
1/4 cup vegetable oil
3 cups diced onion
2/3 cup grated carrot
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 (8-ounce) packages presliced mushrooms
2 tablespoons chopped fresh parsley
4 large egg whites
2 large eggs
Cooking spray
Parsley sprigs (optional)


Preheat oven to 375°.

Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.

Marcy Goldman,

Cooking Light

April 2004
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