2 In The Kitchen: Mushroom Matzoh Brie

NEW YORK (CBSNewYork) – Celebrate Passover in style with this innovative take on a classic dish. Lifestyle and entertaining expert Mindy Kobrin of Meals On Heels by Mindy stopped by the CBS 2 studios to cook it up.

For more information on Mindy Kobrin, click here.

Click here for a printable version of this recipe (.pdf)


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


Preheat oven to 350°F.

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.

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.

Add the eggs, shallots, mushrooms, thyme and Kosher salt to the Matzoh bowl. Combine thoroughly with a spatula.

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.

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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