Best 5 Mushroom Spinach Matzoh Kugel In Muffin Pans Recipes

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Mushroom spinach matzoh kugel in muffin pans is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is made with a combination of matzo meal, eggs, vegetables, and cheese, and can be customized to your liking. This versatile dish can be made ahead of time and reheated, making it a great option for busy weeknights. With endless possibilities for flavor combinations, mushroom spinach matzoh kugel is a recipe that you will want to make again and again. In this article, we will provide you with a step-by-step guide to making this delicious dish, along with tips and tricks for achieving the perfect texture and flavor.

Let's cook with our recipes!

MUSHROOM ONION MATZO KUGEL



Mushroom Onion Matzo Kugel image

Makes a nice savory side dish!

Provided by NIBLETS

Categories     Side Dish

Yield 4

Number Of Ingredients 7

3 cups matzo farfel
2 onions, chopped
1 pound mushrooms, chopped
2 tablespoons vegetable oil
salt and pepper to taste
1 pinch garlic powder
1 teaspoon dried dill weed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
  • Place farfel in a colander and pour boiling water over it.
  • In a large skillet, saute onions and mushrooms in vegetable oil. Stir in salt and pepper, garlic powder, and dill. Remove from heat and stir farfel into the skillet.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 291.9 calories, Carbohydrate 49 g, Fat 7.3 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 1 g, Sodium 8.5 mg, Sugar 5.9 g

SPINACH-MUSHROOM MATZO KUGEL



Spinach-Mushroom Matzo Kugel image

This makes a wonderful moist melt-in-your-mouth matzo kugel --- matzo farfel may be found at any Jewish deli or in the Jewish section of your major grocery store --- make certain to cook the spinach firstly according to package directions before adding to the recipe, then hand-squeeze out any moisture from the spinach, if you like lots of spinach then add in the full package.

Provided by Kittencalrecipezazz

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 cup vegetable oil or 1/3 cup olive oil
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, chopped
1 large celery rib, diced
0.5 (10 ounce) package frozen chopped spinach (cooked to package directions then hand-squeezed dry)
3 1/2 cups matzo farfel
2 large eggs, slightly beaten
1 (10 1/2 ounce) can chicken broth
1 1/4 cups hot water
1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
1/4-1/2 teaspoon fresh ground black pepper (or to taste)

Steps:

  • Grease a 2-quart casserole dish.
  • Heat oil in a large skillet over medium-high heat.
  • Add in mushrooms, cook stirring until they loose their moisture.
  • Add onion and celery; saute until tender (about 4 minutes).
  • Add in spinach and cook stirring for 2 minutes.
  • Remove skillet from heat and cool the mixture just slightly.
  • Stir in the matzo farfel, eggs, chicken broth, water, garlic powder, seasoned salt or white salt and pepper; stir to combine then transfer to prepared baking pan.
  • Bake uncovered at 375 degrees F for about 30 minutes.

Nutrition Facts : Calories 166.9, Fat 14.4, SaturatedFat 2.3, Cholesterol 70.5, Sodium 219.8, Carbohydrate 5.2, Fiber 1.6, Sugar 2.2, Protein 5.7

MUSHROOM-SPINACH MATZOH KUGEL IN MUFFIN PANS



Mushroom-Spinach Matzoh Kugel in Muffin Pans image

Individual kugels are baked in muffin tins for easy serving on a buffet. This can be made vegetarian by substituting vegetable broth for the chicken. I started making these several years ago to bring to a Passover seder with friends and family, and have improved on the recipe over the years. All of the slicing and chopping can be done in the food processor, and the recipe goes together fast. Can be made ahead and reheated. I've never tried freezing them, but that would probably work, too.

Provided by PamC6283

Categories     Spinach

Time 1h10m

Yield 24 individual kugels, 24 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1 lb button mushroom, sliced thin in food processor
3 celery ribs, chopped
1 medium onion, chopped
3/4 cup water
3 large eggs
2 (10 1/2 ounce) cans condensed chicken broth or 2 (10 1/2 ounce) cans vegetable broth, undiluted
7 matzohs, broken by hand into small pieces
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pinch dried thyme
2 (10 ounce) boxes frozen chopped spinach, thawed and drained

Steps:

  • Preheat oven to 375°F Lightly grease or spray muffin pans for 24 regular-size muffins.
  • Heat olive oil in wide skillet over medium-high to high heat. Saute mushrooms, celery and onion until liquid from vegetables renders and then evaporates so that mushrooms brown slightly, about 10 minutes. Stir the water into the vegetables in the pan to release any browned bits. Remove from heat and set aside.
  • In a large mixing bowl, lightly beat eggs with chicken broth. Stir in matzoh pieces and seasonings, then stir in spinach and mix well. Add mushroom mixture and stir well to combine.
  • Spoon into prepared muffin pans, filling level with top of cups.
  • Bake 25 minutes, till golden brown. Run a knife around the sides of each kugel to loosen, remove from pans and serve immediately or cool on wire racks, wrap and store for reheating later.

MUSHROOM-AND-SPINACH CUPS



Mushroom-and-Spinach Cups image

Tortilla cups baked in a muffin tin are filled with a healthy and delicious mix of mushrooms, spinach, avocado and cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
1/2 medium yellow onion, diced small
1 pound button mushrooms, trimmed and sliced
5 ounces baby spinach (5 cups)
1 1/2 cups shredded pepper Jack (6 ounces), divided
Salt and pepper
Cooking spray
6 flour tortillas (8-inch), warmed
1 avocado, sliced

Steps:

  • Preheat oven to 450 degrees. In a large skillet, heat oil over medium. Add onion and cook 3 minutes. Increase heat to medium-high, add mushrooms, and saute until golden, 5 to 8 minutes. Transfer to a large bowl, toss with spinach and 1 cup pepper Jack, and season with salt and pepper.
  • Lightly coat 6 jumbo muffin cups with cooking spray and press tortillas into cups. Divide vegetable mixture among cups and top with remaining 1/2 cup pepper Jack. Bake until cheese is melted and tortillas are light golden and crisp, about 7 minutes. Serve tortilla cups topped with avocado.

Nutrition Facts : Calories 536 g, Fat 29 g, Fiber 7 g, Protein 20 g, SaturatedFat 11 g

MATZO FARFEL KUGEL



Matzo Farfel Kugel image

This matzo kugel is an enjoyable side dish for any holiday meal.

Provided by ammilgram

Categories     Hanukkah Kugel

Time 1h5m

Yield 12

Number Of Ingredients 10

6 tablespoons shortening
1 cup chopped onions
1 cup diced celery
3 ½ cups matzo farfel
1 ¼ cups water
10 ounces chicken broth
2 large eggs
2 tablespoons ground paprika
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
  • Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
  • Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
  • Bake in the preheated oven until brown and firm, 35 to 45 minutes.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 33.9 g, Cholesterol 31.6 mg, Fat 7.8 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 332.8 mg, Sugar 1.6 g

Tips:

  • For a more flavorful kugel, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the muffin pans; otherwise, the kugels will not cook evenly. You may need to bake them in batches.
  • If the tops of the kugels start to brown too quickly, cover them with foil.
  • Let the kugels cool for a few minutes before serving. This will make them easier to handle.

Conclusion:

Mushroom spinach matzo kugel is a delicious and versatile dish that can be served as a main course or a side dish. It's perfect for brunch, lunch, or dinner, and it can be easily customized to your liking. So next time you're looking for a hearty and satisfying meal, give this recipe a try!

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