CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS
A restaurant-style Chicken Marsala with savory portobello mushrooms.
Provided by JPFRMNY
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
- Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
- Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
- Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
- Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 19.9 g, Cholesterol 107.9 mg, Fat 23.1 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 11.3 g, Sodium 622 mg, Sugar 3.1 g
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
PORTABELLO MUSHROOM MARSALA
Make and share this Portabello Mushroom Marsala recipe from Food.com.
Provided by Wheres Mine
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Begin by cleaning the mushrooms thoroughly. Place a large skillet on the stove over medium heat and add the mushrooms, garlic, and onion. Cover and simmer for 10-15 minutes until the mushrooms are tender.
- Add marsala wine, vegetable stock, butter, sugar, pepper flakes, and Italian seasoning. Allow to boil for about 10 minutes or until the alcohol is cooked out. Tasting and smelling the sauce will help you determine when the alcohol has boiled out.
- Combine corn starch and water in a separate container and mix until thoroughly combined. Add to the sauce pan and mix together. The sauce will thicken slightly.
Nutrition Facts : Calories 278.7, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.1, Carbohydrate 16.2, Fiber 1.1, Sugar 9.3, Protein 3
PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE
Categories Mushroom Marinate Roast Vegetarian Lunch Goat Cheese Parmesan Spinach Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 6
Number Of Ingredients 19
Steps:
- For marinated mushrooms:
- Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
- For filling:
- Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
- Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
- Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.
- Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.
More about "portabello mushroom marsala food"
BABY PORTOBELLO MUSHROOM MARSALA - CONNOISSEURUS VEG
From connoisseurusveg.com
4.5/5 (4)Total Time 30 minsCategory EntreeCalories 386 per serving
- Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms in an even layer. Cook until mushrooms are lightly browned, about 5 minutes.
- Place polenta grits, 2 cups of water, milk, salt and pepper into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes.
CRISPY PORTOBELLOS WITH MARSALA SAUCE - EATINGWELL
From eatingwell.com
4.7/5 (3)Total Time 40 minsServings 4Calories 389 per serving
PORTOBELLO-MARSALA SAUCE - BIGOVEN
From bigoven.com
PORTOBELLO MARSALA STYLE | CHECK, PLEASE! | WTTW CHICAGO
From checkplease.wttw.com
PORTABELLA MARSALA - MONTEREY MUSHROOMS
From montereymushrooms.com
20 UNIQUE MUSHROOM RECIPES SO GOOD, THEY’RE MAGIC - MSN
From msn.com
OUR 22 BEST PORTOBELLO MUSHROOM RECIPES - MSN
From msn.com
BEEF WITH MUSHROOMS AND MARSALA RECIPE - THE TELEGRAPH
From telegraph.co.uk
PORTOBELLO MUSHROOM MARSALA OVER QUINOA PASTA — FOOD WINE
From myfoodwine.com
CHICKEN MARSALA PORTOBELLO MUSHROOMS - MANTITLEMENT
From mantitlement.com
MARSALA BALSAMIC MARINATED PORTOBELLO MUSHROOMS - GOOD …
From gooddecisions.com
PORTOBELLO MUSHROOM CAPS WITH MARSALA SAUCE - ITSONLYFOOD
From itsonlyfood.biz
CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS RECIPE | RECIPES.NET
From recipes.net
PORTOBELLO MUSHROOM AND CHICKEN MARSALA WITH PENNE PASTA
From springermountainfarms.com
ROASTED PORTABELLO MUSHROOMS RECIPE (WITH BALSAMIC …
From cucinabyelena.com
PORTOBELLO MUSHROOM CAPS WITH MARSALA SAUCE | IT'S …
From youtube.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
A GOURMET DELIGHT: CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS
From poorgirleatswell.com
EASY SAUTéED PORTOBELLO MUSHROOMS - HEALTHY …
From healthyseasonalrecipes.com
MARSALA PORTOBELLO MUSHROOMS RECIPE, WHATS COOKING …
From whatscookingamerica.net
MUSHROOMS WITH A BREADCRUMB CRUST AND POACHED EGG RECIPE
From telegraph.co.uk
GARLIC BUTTER PORTOBELLO MUSHROOM RECIPE - SPEND …
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love