Hello!
As of recent, Dustin and I have foregone eating pork, chicken, and beef, leaving me to come up with more innovative ways to make our meals. My Chicken Marsala was by far one of Dustin’s favorite dishes, so that left me wondering how I could incorporate a chicken-less Marsala dish into our new way of eating.
It got me thinking about Portobello Mushrooms. They’re extremely meaty and could easily take the place of meat in any Marsala dish. This is perfect for any vegetarian or pescetarian to indulge in the ever-popular Marsala meal. I simply treated the portobello mushroom in the same manner as the chicken when preparing the breading.
I do one thing different, however. I roast the portobello mushrooms prior to dredging them into the seasoned flour.
This is a very healthy dish, and definitely one that should be added to your recipe book.
Ingredients:
- 4 Portobello Mushrooms
- 1 Holland House 16 oz. Marsala Wine
- 2 small yellow onions
- 1 – 16 oz. package of baby bella mushrooms
- Oregano
- Flour
- Marjoram Leaves
- Ground Marjoram
- Kosher Salt
- Pepper
- Olive oil spray
- Olive Oil
- Deep Skillet
Flour Concoction:
Mix Together
- 1 1/2 cups of flour
- 1/4 teaspoon of Black Pepper
- 1/2 teaspoon of Kosher Salt
- 1 teaspoon or Oregano
- 1/2 teaspoon of Ground Marjoram
- 1/2 teaspoon of Marjoram Leaves
Directions:
- Preheat oven to 425 degrees.
- Place aluminum foil ont baking sheet.
- Lightly spray foil with cooking spray.
- Remove stems from Portobello Mushrooms.
- Place mushrooms on banking sheet (cap side up).
- Spray tops of mushrooms with cooking spray.
- Lightly season with salt and pepper.
- Place in oven for 20 minutes.
- While the mushrooms are in the oven, prepare the flour concoction and slice the onions into strips.
- Remove the mushrooms from the oven and allow to cool for 10 minutes.
- Lightly coat the skillet with Olive Oil.
- Heat skillet on medium.
- Dredge mushrooms in flour concoction and place in the skillet. *Do not discard flour mixture.
- Increase heat on the skillet to medium/high.
- When the mushrooms are lightly browned on each side, remove from the skillet, put on a plate, and set aside.
- Add more oil to skillet, just enough to coat the bottom.
- Add onions to the skillet.
- When they begin to cook down, add the baby bella mushrooms to the skillet.
- Sauté until the mushrooms and onions begin to brown.
- Add about 1 tablespoon of the flour concoction to the mushrooms and onions. Mix thoroughly. This will allow the Marsala wine to thicken up a bit without leaving any flour clumps in the wine.
- Add the Marsala wine to the mushrooms and onions. Allow the alcohol to cook out, approximately 5 minutes.
- Add 1/2 teaspoon of Marjoram Leaves to the Marsala wine.
- Add 1/4 teaspoon of Ground Marjoram to the Marsala wine.
- Add 1/2 teaspoon of Oregano to the Marsala wine.
- Add salt and pepper to taste.
- Add Portobello Mushrooms back to the skillet for 5 minutes before serving.
- Enjoy!
Below please find the step-by-step process with photos.
- Preheat oven to 425 degrees.
- Place aluminum foil ont baking sheet.
- Lightly spray foil with cooking spray.
- Remove stems from Portobello Mushrooms.
- Place mushrooms on banking sheet (cap side up).
- Spray tops of mushrooms with cooking spray.
- Lightly season with salt and pepper.
- Place in oven for 20 minutes.
- While the mushrooms are in the oven, prepare the flour concoction and slice the onions into strips.
- Remove the mushrooms from the oven and allow to cool for 10 minutes.
- Lightly coat the skillet with Olive Oil.
- Heat skillet on medium.
- Dredge mushrooms in flour concoction and place in the skillet. *Do not discard flour mixture.
- Increase heat on the skillet to medium/high.
- When the mushrooms are lightly browned on each side, remove from the skillet, put on a plate, and set aside.
- Add more oil to skillet, just enough to coat the bottom.
- Add onions to the skillet.
- When they begin to cook down, add the baby bella mushrooms to the skillet.
- Sauté until the mushrooms and onions begin to brown.
- Add about 1 tablespoon of the flour concoction to the mushrooms and onions. Mix thoroughly. This will allow the Marsala wine to thicken up a bit without leaving any flour clumps in the wine.
- Add the Marsala wine to the mushrooms and onions. Allow the alcohol to cook out, approximately 5 minutes.
- Add 1/2 teaspoon of Marjoram Leaves to the Marsala wine.
- Add 1/4 teaspoon of Ground Marjoram to the Marsala wine.
- Add 1/2 teaspoon of Oregano to the Marsala wine.
- Add salt and pepper to taste.
- Add Portobello Mushrooms back to the skillet for 5 minutes before serving.
- Enjoy!
