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Photo: Jacob Fox
Active Time:40 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:4
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupall-purpose flour2large eggs½teaspoonsalt, divided½teaspoonground pepper, divided½cuppanko breadcrumbs½cupgrated Parmesan cheese4portobello mushrooms (about 14 ounces total), stems and gills removed4tablespoonsextra-virgin olive oil, divided2cupssliced shallots1teaspoonchopped fresh thyme, plus more for garnish½cuplow-sodium no-chicken broth½cupdry Marsala wine¼cupsour creamChopped fresh parsley for garnish
Cook Mode(Keep screen awake)
Ingredients
¼cupall-purpose flour
2large eggs
½teaspoonsalt, divided
½teaspoonground pepper, divided
½cuppanko breadcrumbs
½cupgrated Parmesan cheese
4portobello mushrooms (about 14 ounces total), stems and gills removed
4tablespoonsextra-virgin olive oil, divided
2cupssliced shallots
1teaspoonchopped fresh thyme, plus more for garnish
½cuplow-sodium no-chicken broth
½cupdry Marsala wine
¼cupsour cream
Chopped fresh parsley for garnish
DirectionsPlace 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.Originally appeared: EatingWell Magazine, March 2022
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.
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.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)389Calories21gFat34gCarbs11gProtein
Nutrition Facts(per serving)
- 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.
