Name: Crispy Portobellos with Marsala Sauce
Total time: 40 min
Ingredients: 0.25 cup all-purpose flour; 2 large eggs; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 0.5 cup panko breadcrumbs; 0.5 cup grated Parmesan cheese; 4 portobello mushrooms (about 14 ounces total), stems and gills removed; 4 tablespoons extra-virgin olive oil, divided; 2 cups sliced shallots; 1 teaspoon chopped fresh thyme, plus more for garnish; 0.5 cup low-sodium no-chicken broth; 0.5 cup dry Marsala wine; 0.25 cup sour cream; Chopped fresh parsley for garnish

Crispy Portobellos with Marsala Sauce

4.7

(3)

3 Reviews

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.

Breana Lai Killeen, M.P.H., RD

Published on February 4, 2022

Crispy Portobellos with Marsala Sauce — Photo: Jacob Fox

Active Time:

40 mins

Total Time:

40 mins

Servings:

Nutrition Profile:

Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

¼ cup all-purpose flour
2 large eggs
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup panko breadcrumbs
½ cup grated Parmesan cheese
4 portobello mushrooms (about 14 ounces total), stems and gills removed
4 tablespoons extra-virgin olive oil, divided
2 cups sliced shallots
1 teaspoon chopped fresh thyme, plus more for garnish
½ cup low-sodium no-chicken broth
½ cup dry Marsala wine
¼ cup sour cream
Chopped fresh parsley for garnish

Directions

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 (per serving)

389	Calories
21g	Fat
34g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 mushroom cap & 1/3 cup sauce
Calories 389
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 4g	14%
Total Sugars 12g
Protein 11g	22%
Total Fat 21g	27%
Saturated Fat 5g	25%
Cholesterol 62mg	21%
Sodium 480mg	21%
Potassium 716mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.