Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The sweetness of Marsala wine pairs nicely with earthy portobello mushrooms, but dry sherry and port are good substitutes. Serve over whole-wheat pasta or mashed potatoes, with a salad.

EatingWell Magazine, March 2022


Credit: Jacob Fox

Recipe Summary

40 mins
40 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Place flour in a shallow dish. Lightly beat eggs and 1/4 teaspoon each salt and pepper in another shallow dish. Combine breadcrumbs and Parmesan in a third shallow dish. Coat each mushroom cap in the flour, shaking off any excess. Dip in the egg and let any excess drip off. Then coat in the breadcrumb mixture.

  • Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add the mushrooms and cook until lightly browned, 2 to 3 minutes per side. Transfer to a plate and cover to keep warm.

  • Add the remaining 1 tablespoon oil, shallots, thyme and the remaining 1/4 teaspoon each salt and pepper to the pan; cook, stirring occasionally, until browned, 2 to 3 minutes. Stir in broth and Marsala, scraping up any browned bits. Reduce heat to medium and simmer until slightly reduced, about 2 minutes. Remove from heat and stir in sour cream.

  • Serve the mushrooms topped with the sauce and garnished with parsley, if desired.

Nutrition Facts

1 mushroom cap & 1/3 cup sauce
389 calories; protein 11g; carbohydrates 34g; dietary fiber 4g; sugars 12g; fat 21g; saturated fat 5g; cholesterol 62mg; sodium 480mg; potassium 716mg.