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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Passover Fish Pinwheels with Yogurt Mushroom-Matzo Stuffing

Passover Fish Pinwheels with Yogurt Mushroom-Matzo Stuffing


  • 3 Tbsp. olive oil
  • 1 1/2 cups finely chopped mushrooms (for best results, 1/2 crimini and 1/2 shiitake mushrooms)
  • 3/4 cup finely minced leeks
  • 1 1/2 Tbsp. finely minced garlic
  • 1 1/2 Tbsp. finely minced Italian parsley, plus additional for topping fish
  • 2 tsp. horseradish
  • 1/2 cup thoroughly crumbled matzo (should resemble large breadcrumbs), plus additional for topping fish
  • 2 Tbsp. fresh lemon juice
  • 3/4 cup Dannon® All Natural Plain Yogurt
  • 1/4 tsp. kosher salt, or to taste
  • 1/4 tsp. coarsely ground black pepper, to taste
  • 1 pound fluke or flounder (divided into 4 filets), or any type of white fish such as tilapia or sole
  • 4 long toothpicks or 6-inch wooden skewers
  • Lemon segments (optional)


  1. Preheat oven to 350 degrees. In a 10-inch nonstick saucepan, heat olive oil over medium-high heat, making sure oil is distributed evenly throughout the pan. Add mushrooms, leeks, and garlic. Mix well and sauté over medium-high heat for 10 to 12 minutes, or until vegetables are thoroughly cooked.
  2. Add parsley, horseradish, and crumbled matzo; mix well among vegetables. Add lemon juice and 6 tablespoons Dannon® All Natural Plain Yogurt. Lower heat, and continue to cook, stirring often for 3 to 5 minutes, or until all ingredients are incorporated evenly. Add salt and pepper to taste and remove pan from heat. Set aside.
  3. On a lightly greased baking sheet, line up fish filets approx. 1 inch apart. With a pastry brush, brush 1 tablespoon yogurt on the face-up side of each filet, coating the surface evenly. Distribute mushroom-matzo mixture onto each filet (approx. 1/4 cup per filet). With the back of a spoon, spread mushroom-matzo mixture thinly and evenly across the surface of fish.
  4. Gently roll up each filet, making sure mushroom-matzo mixture remains intact. Pin each filet in place with long toothpick or wooden skewer. (Each fish pinwheel can be roasted either upright or on its side.) Brush remaining yogurt on exposed surfaces of fish. Top with cracked black pepper, to taste, parsley and crumbled matzo.
  5. Roast fish at 350 degrees for 16 to 20 minutes, or until thoroughly cooked. Serve with lemon segments (optional).


4 servings