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Portobello mushroom caps with Marsala Sauce

Updated: Nov 25, 2023

Portobello Mushrooms Caps with Marsala Sauce

Indulge in the exquisite flavors of Portobello Mushroom Caps with Marsala Sauce. A delectable recipe featuring a crispy coating and rich, savory sauce.

Portobello Mushroom Caps with Marsala Sauce


· ¼ cup all-purpose flour

· 2 large eggs

· ½ cup panko breadcrumbs

· ¼ cup shredded Parmesan cheese

· 4 Portobello mushroom caps

· 6 tablespoon olive oil-divided

· 2 shallots-sliced

· 1 teaspoon thyme

· ½ cup chicken broth

· ½ cup Marsala wine

· ¼ cup sour cream-room temperature

· Salt and pepper as needed


  1. Remove the gills from the mushrooms and be sure they are free of any dirt or debris, dry and set aside

  2. Slice the shallots crosswise, and set aside.

  3. Set up a dredging station with the flour, beaten eggs, and panko breadcrumbs/parmesan cheese

  4. Carefully dip each mushroom. into the flour, egg wash, and breadcrumb cheese mixture. Shake off any excess throughout this process. Place the finished mushrooms on a plate.

  5. Heat 3 tablespoons of the olive oil in a sauté pan on medium-high heat and cook the mushrooms on each side until golden brown. Transfer to a plate.

  6. Add the remaining oil, and add the shallots, salt and pepper, and thyme, and cook until slightly brown-about 3 minutes.

  7. Stir in wine and broth to deglaze the pan, scraping any browned bits and incorporating them into the sauce.

  8. Reduce heat to medium and continue to simmer the sauce until it is slightly reduced. About 5 minutes.

  9. Remove from heat and stir in the sour cream.

  10. Serve the mushrooms topped with the sauce and garnish with more thyme, Parmesan cheese, or fresh parsley

1 cap per serving

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