Sunday, September 16, 2012

Chicken Marsala-Stuffed Portobellos

Chicken Marsala is one of my favorite fall back dishes when eating out.  If I'm not in the mood for anything in particular, it's a good, safe choice.  Ironically enough, I've never actually made it at home.  I love this marsala risotto that I made a few years ago, and I have a pasta recipe that I love as well.  But for whatever reason, making chicken marsala for dinner just seems too.... boring.... I like to make things complicated and weird according to my sister, so I have to do something to mess it up improve a classic.

So when I had some random ingredients in the fridge to use up, chicken marsala stuffed portobellos were born.  This seems pretty reasonable since I apparently really like stuffed mushrooms.  I stuffed big mushroom caps with a mixture of chicken, lots of chopped mushrooms, shallots, garlic, mascarpone and gruyere cheese, and of course a splash of marsala wine.

While it's hard to compare it to classic chicken marsala, this definitely had all the same flavors, and it was well-received by the whole family.  It was pretty quick to throw together, and I see no reason why it couldn't be assembled ahead of time and baked later.  I served the mushrooms over a bed of sautéed spinach, and it was a really wonderful meal.

So while I've still yet to master chicken marsala, when I have dishes like this in my repertoire, I don't mind relegating it to a dish that I just order in a restaurant.

Chicken Marsala-Stuffed Portobellos
Pink Parsley Original

For the mushrooms:

  • 3-4 portobello mushrooms
  • 2 tsp olive oil
  • 1 Tbs marsala wine
  • 1 clove garlic, minced
  • 1 tsp chopped fresh thyme
  • kosher salt and freshly ground black pepper
For the filling:
  • 1 Tbs olive oil
  • 1 shallot, finely chopped
  • 8 oz. cremini mushrooms, chopped
  • 1 cup chopped cooked chicken
  • 1/4 cup marsala wine
  • 1/2 tsp tomato paste
  • 1 tsp chopped fresh thyme
  • kosher salt and freshly ground black pepper
  • 1/2 cup mascarpone cheese
  • 1/2 cup shredded Gruyere cheese, divided
  • 1/4 cup panko bread crumbs
Preheat the oven to 425 degrees and use a butter knife to scrape the gills out of the mushroom caps.  In a small bowl, whisk together the oil, marsala wine, garlic, thyme, salt, and pepper.  Brush the outside and inside of the mushroom caps with the mixture, then arrange in a single layer, cap side-down, on a lightly greased baking sheet.  Roast about 8-10 minutes.  If the mushrooms give off a lot of liquid, blot it up with a paper towel.

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat.  Add the shallots and mushrooms and cook, stirring often, until the mushrooms are browned and softened, 6-8 minutes.  Stir in the chicken, marsala wine, tomato paste, and thyme, and cook, stirring frequently, until the wine has evaporated.  Taste and season with salt and pepper.  Rremove from heat and stir in the mascarpone cheese, 1/4 cup of the Gruyere cheese, and the panko bread crumbs.  Stir until the cheese has melted.

Divide the filling evenly among the mushroom caps and sprinkle the tops with the remaining Gruyere cheese.  Bake 10 to 15 minutes, or until the filling is heated through and the cheese has melted.  Serve immediately.


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Bev Weidner (Bev Cooks) said...

Absolutely gorgeous! I wonder what my face would look like planted right in it.

Winnie said...

Wow..This looks so delicious. I can't wait to try it. Love Chicken Marsala and love portabellos. I will give this a shot.

Nicole, RD said...

I have a *thing* for stuffed mushrooms, too. And these look SO good! I can't wait to make them!

Eileen said...

These stuffed portobellos look great! I love how it's kind of a reversal--I'd expect to see minced mushroom filling in stuffed butterflied chicken, but somehow not the other way around. (And why? Oh well--I never said my brain made sense.) Yay!

Carrie said...

Gosh I love this idea! I make stuffed mushrooms quite frequently, but I've never seen a recipe quite like this. Lovely!

Anonymous said...

Whoaaa, these look SO GOOD! what an awesome idea!

Jahir said...

I loved this recipe very much. I think I should try this in upcoming Sunday. :)

Jessica @ Sunny Side Up said...

This was EXCELLENT! I subbed the mascarpone with a combo of cream cheese and sour cream (because I forgot to buy it) but it still had just the right creaminess and texture. Thanks!

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