Mushroom Marsala Farro Bake – A meatless and hearty version to replace traditional chicken or veal Marsala. Swap out the farro for pasta if you like!

Mushroom Marsala Farro Bake

If you go back to some of my earlier posts, you’ll notice that a) there is a serious paucity of mushroom recipes and b) I wasn’t a huge fan of mushrooms.  This risotto sparked a change in my preferences and these marsala burgers solidified the change – mushrooms were a-OK!

This mushroom Marsala farro bake is a really good riff on both of those dishes.  And it’s fan-freaking-tastic!

Mushroom Marsala Farro Bake

I originally made the recipe a few weeks ago with pasta in place of the farro and trust me – there was nothing wrong with how that turned out.

A creamy mushroom Marsala sauce gets mixed up with pasta, Parmesan cheese, and mozzarella and then the whole dish gets baked off to bubbly, cheesy perfection.

Mushroom Marsala Farro Bake

But I switched out the pasta for farro last week in favor of eating more hearty whole grains and the farro, it turns out, ends up like risotto after soaking up some of the sauce.  Risotto without all of the work, that is. That’s my kind of risotto!

I added a couple sprigs of rosemary to the simmering sauce  because, what’s a mushroom Marsala dish without rosemary? And the simple addition of that rosemary set the dish completely over the top.

We both just about licked our plates clean and then fought over who would take the leftovers to work for lunch.  Now that’s a keeper of a weeknight meal recipe!

Mushroom Marsala Farro Bake

Mushroom Marsala Farro Bake

  • Prep Time: 30min
  • Cook Time: 30min
  • Yield: 4 servings


If farro isn’t your thing, feel free to swap in 8 oz cooked pasta in place of the farro.


½ cup dry farro, cooked according to package directions
1 tbsp extra virgin olive oil
12 oz fresh mushrooms, sliced
1 small-to-medium yellow onion or 2 large shallots, halved and sliced thin
Salt and freshly ground black pepper to taste
¼ cup plus 2 tbsp dry marsala wine
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 ½ cups broth (chicken, vegetable or mushroom)
2 sprigs fresh rosemary
½ cup finely grated Parmesan cheese
4 oz mozzarella, cubed small
3 tbsp thinly sliced fresh basil or chopped parsley


  • 01

    Preheat oven to 400° F with a rack in the center of the oven.

  • 02

    Heat oil in a 12-inch oven-safe skillet over medium-high heat. Add the mushrooms and cook, stirring often until they are lightly browned and glistening. Toss in the onions/shallots, sprinkle with a pinch of salt and pepper, and cook until the onions/shallots have softened and the liquid released by the mushrooms has evaporated.

  • 03

    Pour the Marsala into the pan and scrape up any bits from the bottom of the pan; simmer for about 1 minute. Stir in the butter until melted. Sprinkle the flour over the mixture and mix it in so it coats everything nicely. Pour the broth into the pan a splash (a couple of tablespoons) at a time, stirring it into the mixture well after each splash before adding the next. After you’ve added all of the broth, toss in the rosemary, bring the liquid to a simmer over medium-low heat, and simmer for about 2 minutes while stirring frequently until it thickens into a velvety sauce. Turn off the heat.

    Stir the cooked farro, Parmesan, and mozzarella into the sauce.

  • 04

    Bake for 25-30 minutes, until the edges are bubbly. Remove the rosemary sprigs and sprinkle the basil/parsley over the top and serve hot.

adapted from Smitten Kitchen

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  • March 9, 2015 at 5:35 PM

    This sounds so scrumptious!! I just love the marsala wine in there!

  • March 11, 2015 at 11:14 PM

    Ooooh mushrooms are sooooo good! I don’t think I’ve ever tried farro, but I love cooking with different grains, so this just might convince me to. Pinning!

    • March 16, 2015 at 9:22 AM

      Farro is awesome! Much healthier than rice but heartier than quinoa, in my opinion. I hope you love this!

  • Carol at Wild Goose Tea
    March 13, 2015 at 6:08 PM

    I am a major mushroom lover. What a wonderful way to feature them. I think cooking with Marsala wine is divine, darling.

    • March 16, 2015 at 9:23 AM

      Isn’t Marsala a fantastic choice to cook with?!

  • March 16, 2015 at 9:27 AM

    Thank you, Diana!

  • March 16, 2015 at 9:29 AM

    Thanks, Susan! If you’re a mushroom fan, you will definitely love this recipe!

  • D-Aga
    March 29, 2015 at 1:20 PM

    Forgot the basil at the end, but nevertheless it was an absolute success. Everybody loved it!

  • April 24, 2015 at 8:41 AM

    Thanks so much, Lisa! I’ve got this on the menu again for next week and can’t wait to dig in. 🙂

  • […] adapted from, Smells Like Home 3.3.3077 […]

  • […] makes it great on its own or with other ingredients. I found this lovely idea over on the wonderful Smells Like Home blog, and her recipe was adapted from another fan favorite blogger, Smitten Kitchen‘s pasta […]

  • kazy
    April 24, 2018 at 3:15 PM

    How much does a 1/2 cup of farro yield?

    • Tara
      April 27, 2018 at 9:42 AM

      1/2 cup dried farro will yield about 1 1/2 cups cooked farro.

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