Passover Mushroom Schnitzel
Crispy, golden, and perfectly seasoned, this Passover Mushroom Schnitzel is the ultimate plant-based twist on a classic comfort food. Made with hearty portobello mushrooms coated in a flavorful matzo meal crust infused with garlic, onion, and paprika, this dish is a satisfying main course that’s ideal for the Passover table. The mushrooms are pan-fried to perfection, creating a crunchy exterior that contrasts beautifully with their tender, meaty interior. Quick to prepare in just 40 minutes, the recipe is perfect for serving a crowd with minimal effort. Garnish with fresh parsley and a squeeze of lemon for a zesty finish, and pair it with your favorite side dish for a festive and delicious meal. Whether you're celebrating Passover or simply craving a vegetarian schnitzel, this recipe is sure to impress!
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Ingredients
- 6 pieces Large portobello mushrooms
- 3 large Eggs
- 1 cup Matzo meal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, finely chopped
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired.
Step 2
In a shallow bowl, whisk the eggs until fully combined.
Step 3
In another shallow bowl, mix the matzo meal, garlic powder, onion powder, paprika, salt, pepper, and chopped parsley.
Step 4
Dip each mushroom into the beaten eggs, ensuring it is fully coated.
Step 5
Dredge the egg-coated mushroom in the matzo meal mixture, pressing gently to adhere the coating evenly to both sides. Repeat with all mushrooms and set aside.
Step 6
Heat the vegetable oil in a large skillet over medium heat. Test the oil by dropping a small crumb of matzo meal into the pan; it should sizzle immediately.
Step 7
Working in batches if necessary, place the coated mushrooms into the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.
Step 8
Transfer the cooked mushroom schnitzels to a plate lined with paper towels to drain any excess oil.
Step 9
Serve the mushroom schnitzels warm with lemon wedges on the side for a burst of fresh flavor.
Nutrition Facts
| Serving size | (1190.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1736.3 |
| Total Fat 123.0g | 0% |
| Saturated Fat 20.5g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 558mg | 0% |
| Sodium 2633.0mg | 0% |
| Total Carbohydrate 133.1g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 17.2g | |
| Protein 45.5g | 0% |
| Vitamin D 165.0IU | 0% |
| Calcium 185.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 2868.6mg | 0% |
Source of Calories