Marsala Stuffed Mushrooms

Monday, January 08, 2018 Alanna Figueira 4 Comments

First post of the New Year!  I hope you all had a relaxing winter break and happy holidays.  I definitely did, with family visiting, 5 kids under 7 running around the house, and lots of festive outings.  We checked off our whole bucket list (which was like all food) from cookies, to gingerbread houses, to hot cocoa walks around the neighborhood to see the lights.  Naturally around this time I hide out and avoid social media for a few weeks; but I have so much in store for you guys!  For years I have done a whole30 in January but the truth is I just don't feel it necessary anymore. I know what I need to do to feel good and fuel myself, it only took me ohhh 20 years and 5 whole30's to figure it out!  But after the holidays and parties, I do like to focus on getting back to real, whole foods.  I needed a good 2 days of green juice and turmeric milk after the whole Christmas, my birthday, and New Years extravaganza.  I have lots of whole30 recipes coming to you this month, with these beauties as the first.  I always tell people who are starting out on whole30 to start off with foods they love, and these are perfect for your first week in.
So, I know what you're thinking, wine is NOT ok on whole30.  Yea, I know.  It is totally unnecessary and really just used in the sauce, which you can either skip the sauce entirely or use beef broth in place of marsala wine.  These mushrooms are so flavorful, even without the sauce.  They're the perfect app for sharing or you can be like me and just crush the whole batch for dinner.

So let's get down to it!

Marsala Stuffed Mushrooms

Serves: 4-6 as app
Prep time: 20 minsCook time: 20-30 mins


16 oz baby portobello mushrooms, de-stemmed, stems chopped, divided, and set aside (you will get about 1 cup of chopped stems- half will be used for the stuffing and half will be used for the cream sauce)
2 tbsp Marsala cooking wine (skip OR substitute beef stock for whole30) 
4 tbsp olive oil, separated
3 cloves garlic, minced
4 oz prosciutto, cubed
3/4 tsp salt
1/2 tsp ground pepper
2 tbsp fresh parsley, chopped
2/3 cup almond flour

Cream Sauce:

1/2 cup chopped mushroom stems (from above)
1/4 cup chopped onion
1 tsp olive oil
1/2 cup Marsala cooking wine OR beef stock for whole30
1/2 cup coconut cream (or the fat off the top of an unsweetened coconut milk can)


Preheat oven to 350F and take out a large baking tray.  Spray baking sheet with cooking spray or line with parchment paper to prevent sticking.

De-stem mushrooms.  Toss mushroom caps with Marsala wine and 2 tbsp oil in a large mixing bowl.  Set aside.

Chop stems, onions, and garlic. Separate the stems into 2 piles.  Add 1 tbsp of the olive oil to a medium sautéed pan.  Sautée onions and garlic until fragrant, about 2 mins.  Add the 1/2 cup chopped mushroom stems and sautée until tender.

Add salt, pepper, parsley, prosciutto and almond flour to sautee pan. Mix to combine.

Stuff mushrooms with sautee mixture and place on baking sheet.

Bake in preheated oven for 25-30 mins, until tops and golden browned and mushrooms are tender. Cooking time will vary based on the size of the mushrooms.

Make your sauce when there's about 10 mins left of cooking time.

Directions for Sauce:

Sautee the other half of mushroom stems and onions for a few minutes in the 1 tsp oil, until tender.

Add Marsala wine.  Bring to a boil, then reduce heat and simmer the wine with the mushrooms and onions until reduced by half, about 5 minutes.  

Add coconut cream, simmer another few minutes.

Salt and pepper cream sauce to taste.  

When mushrooms are cooked, remove from oven and transfer to a serving platter.  Spoon some sauce on each one.  Enjoy!

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