Passover Mushroom Stuffing {recipe}

Every year during Passover I peruse recipes and plan to make a few new ones.  Sometimes they are worth sharing here, other times they are ok enough to enjoy but not always blog-worthy.  This time, I'm sharing a side dish that may make the cut for our Seder next year.

This Passover Mushroom Stuffing recipe was adapted from a recipe I received from a cousin who lives in Florida... we don't get to see her often or share holidays together, but she's always willing to share a recipe when I ask.


I love stuffing at Thanksgiving so, this recipe appealed to me immediately.  It always seems like I run out of time during Passover to give it a try, but this year I made sure to make it as a side to one of our weeknight dinners.

It's simple to make, but I did make a few changes to the original recipe.  Manischewitz now makes a whole grain matzo farfel so, I used that to help make it a little healthier.  I also opted not to add the butter during the baking time since the oil seemed to be enough fat in the dish.

The original recipe also called for dried fried onions, but I opted to caramelize the onions in the oil before adding the mushrooms and I think that added another layer of flavor to the dish.  I do love some crunchy onions, but I think this was a nice change to the recipe.

My Oldest dug into this dish like crazy and was happy to know that there were leftovers that we can have with another meal this week.

Passover Mushroom Stuffing

Recipe by PatsyK - adapted from a family recipe
  • 4 cups chicken broth
  • 1 tablespoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup canola oil
  • 3/4 cup onions, diced
  • 12 ounces mushrooms, sliced
  • 14 ounces whole grain matzo farfel
  • 2 teaspoons garlic powder
Cooking Directions
  1. Grease a large, deep baking dish - about 9x13 in size; set aside. Preheat oven to 375.
  2. Heat the chicken broth in a saucepan to boiling. Then, combine in a large bowl with the paprika and black pepper.
  3. Meanwhile, heat oil in a large non-stick skillet. Add onions and allow to cook until golden brown. Add mushrooms and sprinkle with garlic powder; cook until softened and moisture has cooked out of them.
  4. Add the farfel and cook until browned - just about 3-4 minutes. Add the chicken broth mixture and stir to combine fully.
  5. Add mixture to prepared baking dish. Bake for about 5-8 minutes.
  6. If making ahead of time, do not bake. You will need to add some chicken broth or gravy to moisten before baking to ensure it does not dry out.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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