Mushroom Matzoh Brie Recipe

By Mindy Kobrin

Single Serving Mushroom Matzoh Brie RecipePassover begins March 25 at sundown. Just because you are single, doesn’t mean you can’t enjoy some delicious Jewish recipes. Try this yummy Matzoh Brie Recipe made just for one!

Single Serving Mushroom Matzoh Brie Recipe

Prepared in 25 minutes or less.


  • 2 Tbs unsalted butter
  • 4 Matzohs
  • 8 large eggs, room temperature
  • 1 medium shallot, peeled and minced
  • ¼ cup thinly sliced mushrooms, I like Crimini and Shiitake
  • 1½ Tbs freshly thyme, chopped
  • 1 tsp kosher salt
  • Freshly ground pepper to taste
  • 4 Two-inch deep by four-inch diameter molds, circular works best


  1. Preheat oven to 350°F.
  2. Over medium heat, add to a small skillet 1/2 tablespoon of butter.  Add shallots and sauté until translucent. Add sliced mushrooms and sauté until browned. Set aside.
  3. Gently crumble Matzohs over a fine mesh colander. Run cool water over the crumbled Matzohs until softened, but not mushy. Drain off excess liquid. Transfer to a medium sized bowl.
  4. Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula.
  5. Add the remaining butter to a large non-stick skillet over medium heat. Once melted grease the molds with melted butter and paper towel. Carefully spoon the Matzoh mixture evenly inside each of the molds.
  6. Using a wooden spoon lightly pack the filling inside. Bake until springy and golden on top, approximately 20 minutes. Serve immediately.

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