10 matzo crackers
2 1/2 cups fat-free, less sodium chicken broth
1 cup hot water
1/4 cup canola oil
3 cups diced onions
2/3 cup grated carrots
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 8-ounce packages presliced mushrooms
2 tablespoons chopped fresh parsley
4 large egg whites
2 large eggs
Preheat oven to 375 degrees.
Place matzo crackers in a single layer on a baking sheet; bake at 375 degrees for 5 minutes or until lightly browned. Break crackers into small pieces and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
Heat oil in a large non-stick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons of parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375 degrees for 20 minutes. Uncover and bake for an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges.