Mushroom and Marsala Casserole with Polenta Crust

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Total Reviews: 4

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  • on February 22, 2012

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    This definitely took more than an hour to prepare! But it was good. I used smoked Gruyere cheese instead of provolone and used a mix of portobellas, oyster, and shitake mushrooms. The previous reviewer mentioned the recipe being too wet, so I only used as much of the mushroom broth as looked "right" to me and it turned out fine. The recipe says it makes four servings, but you'd have to be really hungry to eat that much. The flavors are really concentrated, so a little goes a long way! We will probably actually get about nine servings out of this recipe. I'm doing WW so I plugged the recipe in the recipe builder and with nine servings it comes out to 9 points per serving.

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  • on February 01, 2012

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    It was tasty enough, but way too wet! I think next time I'll add in the reconstituted mushrooms and save the resulting mushroom stock for another recipe.

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  • on September 25, 2011

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    My family is not a big fan of polenta so I topped this with 4 cheese mashed potatos. Wonderful.

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  • on September 15, 2011

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    If you love mushrooms and marsala this was Yum. Family of 6 left not a spoonful. Soooo good

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