This Marsala Portobello Mushrooms recipe is an easy and delicious way to cook and serve portebello mushrooms. Makes a great appetizer or as a side dish.
My husband likes these Marsala Portobello Mushrooms served on top of his Beef Tenderloin Steaks with Morels. The Marsala wine and these portobello mushrooms pair perfectly together. This is a definite must try mushroom recipe.
Marsala Portobello Mushrooms Recipe:
Marsala Portobello Mushrooms Recipe
1/4 cup Marsala wine
1/4 teaspoon dried oregano
Salt and freshly-ground pepper to taste
4 to 5 large portobello (portabella) mushrooms, sliced 1/4-inch thick*
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 tablespoons crumbled gorgonzola cheese
1 tablespoon butter
* Remove the gills if you desire. The gills are on the undersides of the mushrooms and they connect to the mushroom stems. Because the gills often add an intense brown color to dishes, some cooks prefer to remove them. Use the tip of the small spoon to scrape away the gills. Save the stems and use them when make soup or stock.
In a small bowl, combine Marsala wine, oregano, salt, and pepper.
In a large frying pan over medium heat, saute portobello mushrooms and garlic with some of the olive oil for 2 to 3 minutes or until they are tender and the garlic is soft but not brown. Remove from heat.
Add the wine mixture and saute an additional 2 minutes. Add the gorgonzola cheese and stir to incorporate. Add butter and cook briefly to thicken slightly. Remove from heat and serve immediately.
Makes 6 servings.