Marsala-Laced Mushrooms

Mushroom lovers will delight in this delicious, easy side dish. Great with roast turkey, beef, or lamb. Juice from the mushrooms can be added to gravy for a sensational flavor boost.


2 Tbsp. butter, divided
1/3 cup HOLLAND HOUSE Marsala Cooking Wine
1 Tbsp. soy sauce
16 oz. thickly sliced mushrooms
1/3 cup plain dry bread crumbs
2 Tbsp. grated Parmesan cheese
1/4 tsp. dried sage (optional)


Preheat oven to 425ºF. Melt 1 tablespoon butter. Combine Holland House® Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.

Meanwhile, in a small bowl stir together bread crumbs, cheese, and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.

Pour mushrooms into an 8- or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes. Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!) Sprinkle mushrooms with bread crumb mixture and bake 10 minutes more.

Makes 4 to 6 servings.

Note: If recipe is doubled, add about 5 minutes to the baking time.


Per serving (4): 160 calories, 6g protein, 13g carb, 7g fat (4 g sat. fat), 20mg chol, 540mg sodium, 1g fiber

Marsala-Laced Mushrooms
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