Marsala & Garlic Roasted Mushrooms

Want some mushrooms that have been roasted in sweet wine?  With lots of garlic too?

I thought you might.

I have never had marsala wine before, but always wanted to try, so I picked up a bottle at Trader Joe’s this weekend and just tested cooking a couple mushrooms that I’d completely drenched in it. 

Ummm, wow.  I didn’t know what to expect, but this was better

We can be friends, marsala wine.  Alright, I mean all wine. 


serves 2 
2 C cremini mushrooms
1 1/4 C sweet marsala wine
2 cloves garlic, sliced
1/4 t crushed red pepper*

*Couldn’t tell you why, but just 1/4 t pepper makes this a pretty spicy dish.  If you’re not a fan of spice, either leave it out or use just a tiny pinch.

Preheat oven to 400 degrees. 

Place mushrooms in a single layer in a baking dish, pour wine on top (you want enough to come halfway up the mushrooms), then add garlic and pepper.  Place on a baking sheet, as you can probably tell from the pictures that the wine will splatter a lot as it cooks (don’t worry, though – much easier to clean up than it looks.)

Bake for about 45 minutes, flipping mushrooms over halfway through.


Note: do not try cooking it for much less time – I tried that at first, thinking I just wanted the mushrooms to get some flavor but they didn’t need to cook long.  Well, surprise surprise, the alcohol hadn’t cooked out of the wine yet and that was NOT a pleasant mushroom I ate! 

You could just pour these mushrooms and the sauce on some rice or noodles for an awesome meal.  Or serve with some crusty french bread that can soak up the delicious sauce. 

Nutrition facts per serving (this includes all the wine): Calories: 260; Calories from Fat: 1; Total Fat: 0.1g; Sodium: 18mg; Total Carbohydrates: 24.1g; Sugars: 12.8g; Protein: 2.3g


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2 responses to “Marsala & Garlic Roasted Mushrooms”

  1. Julia Smith Avatar
    Julia Smith

    Holy moly – I was inspired by your post today while shopping, and picked up a bottle of Marsala. Let’s just say: I do not regret it. I baked my mushrooms in a mixture of Marsala and vegetable broth (probably 70% Marsala/30% veg. broth), fresh garlic, chili flakes, a pinch of salt & fresh cracked pepper, and a few dabs of butter. After they were in for 45 minutes, I put a tsp. of stuffing (sauteed mushroom stalks, sundried tomato, shallots, red pepper, breadcrumbs, parsley and parmesan) in each, and topped with goat’s cheese. This could easily have been made vegan with a few substitutions – either way, the Marsala broth, by the end of the cooking time, was absolutely incredible. Paired with simple boiled new potatoes, and some unbelievably good Italian vegan ‘sausages’ (Field Roast Grain Meat Co. – a life-changer) on the bbq… this was a weekend meal to die for.

  2. Leslie Avatar

    Oh my gosh, I am so happy to have inspired you and so impressed with how you made this your own new dish! I am definitely going to make these again and stuff them, that sounds wonderful!

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