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Spinach Mushroom Kugel


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Spinach Mushroom Kugel


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Spinach Mushroom Kugel

Spinach and mushroom kugel is a great way to get your vegetables on Shabbat any time of year.


  • Prep Time : 15 min
  • Cook Time : 45 min
  • Ready Time : 1 hour




  • 1 (1-pound) package frozen spinach, thawed and squeezed dry
  • 1 (8-ounce) can sliced mushrooms, drained
  • 2 eggs separated, whip the whites
  • 1/2 cup mayonnaise
  • 2 tablespoons onion soup mix


Preheat oven to 350 degrees F.
Place all ingredients in a large bowl and mix until well combined.
Pour into a 9-inch round baking dish and bake for 45 to 50 minutes.

Tip: Ingredients can also be placed in an uncooked, defrosted pie shell if desired. Bake as instructed.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




31 Responses to Spinach Mushroom Kugel

  1. Frozen spinach can be a convenience in a dish like this, but who still uses canned mushrooms when real mushrooms are in every super market, and even more flavorful ones are not hard to find?

  2. avatar says: Sabrina

    What can I use in lieu of the mayo?

  3. Hi Jeff — I am a little mushroom obsessed. I love everything from oyster to black truffles, shiitake to cremini and on and on and on. But honestly I do also like canned mushrooms, especially on pizza shop pizza. Kinda the same way I LOVE boxed mac n cheese — aint’ nothin like that powdered neon orange “cheese.” So you can go ahead and use your fave fresh mushrooms and saute them before adding to the kugel but some of us including my step-mom-in-law, who gave me this recipe – still use the canned here and there and do like them.

  4. Sabrina – there is soy mayo on the market which could work — otherwise you could try using 4 to 5 large eggs total, whip the whites and then combine all yolks, whites etc just like the recipe calls for, you may need some extra s&p to taste. I haven’t tried this but should work.

  5. avatar says: Devra

    What about a substitute for soup powder? Dried onion, soy sauce, anything else?

  6. avatar says: Devra

    Thanks Tamar. I checked back in after I’d already put the thing in the oven, but I will be trying your onion soup mix. This is always an issue! So many good recipes call for it…

  7. I make these as muffins and freeze them for my kids to take out whenever they want a snack. They are delicious! I also grease my muffin tins with a spray of oil and a sprinkle of breadcrumbs. The final product is delicious and crispy on the underside.

  8. I made this with fresh mushrooms a mix of wild ones, sauteed them with garlic first and then followed the recipe. I loved the idea of a vegetable filled kugel, but it was not a big hit. I liked it, but not enough to eat the leftovers and the rest of the family were not big fans.

  9. I have just started to browes you site and like what I see so far


    • thanks for stopping by and come back often! tell your friends about us too!

  10. What happened to my recipe of the day
    Came to my Facebook page

  11. avatar says: ARC

    I’m confused about the eggs. Do you whip the whites and then add them and the yolks? or are you just using the whites?

    • whip the whites then combine with all ingredients and yolks! sorry wasn’t clear.

  12. avatar says: Rochelle

    I add chopped cornflakes and make it in the food processor.

  13. avatar says: yehudit

    this sounds wonderful for a winter night!

  14. avatar says: Shoshana

    Excited to join! I’m newly looking for gluten free, healthful and easy recipes.

  15. avatar says: Abigail

    I’ve started making these multiple times a month! So easy and delicious!

  16. avatar says: Chaya

    I want to make this dairy and I only have a dairy toaster… any ideas of how to manage this?

    • hmmmm assuming you have the ability to bake at 350 degrees F just follow the directions but note that you may have to cook it longer as I find sometimes a toaster is not as powerful as an oven. Also if you have difficulty fitting a round baking dish try this in a rectangular baking dish or even (well greased) muffin tins.

  17. avatar says: Raizy

    Hi! This sounds amazing! Does it freeze well?

    • Should freeze fine (not great, but fine). You have to note that the spinach can give off a lot of liquid so once you freeze and unfreeze and reheat it could come out a bit soggy/water logged. (How does that sound? LOL!)

  18. For the spinach mushroom kugel did you use a 16oz. chopped frozen or whole spinach??

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