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Mushroom Marsala Fondue

This savory Mushroom Marsala Fondue takes just 25-minutes from start to finish. It is sophisticated and impressive, yet easy to prepare.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer
Servings: 10
Calories: 333kcal
Author: Sandra


  • ½ cup butter
  • 1/3 cup flour
  • 3 cups milk
  • 12 ounces Swiss cheese shredded
  • 6 ounces Gouda cheese shredded
  • 2 tablespoons white wine
  • 2 shallots minced
  • 2 garlic cloves minced
  • ½ - ¾ cups Marsala wine
  • 16 ounces baby portabella mushrooms
  • Salt and pepper to taste
  • 1 bag Alexia Potato Puffs


  • Prepare Alexia Potato Puffs according to package directions.
  • In a large sauté pan, add 2 tablespoons of butter and melt over medium-high heat. 
  • Add sliced mushrooms, minced garlic and shallots. Cook for 5-6 minutes until the mushrooms are tender, deglaze pan with white wine. 
  • Once all of the white wine has absorbed into the mushrooms. Add Marsala wine and bring to a slow boil. Simmer for 5-6 minutes. Remove pan from heat and set aside.
  • In a large sauce pan melt together butter, flour and milk to make white sauce, add in the Swiss and Gouda cheese until completely melted.
  • Add in mushrooms and sauce from the pan, stir to combine and simmer over low heat until mushrooms are fully incorporated into the sauce. 
  • Serve immediately keep warm over low heat or in a fondue platter. Great to serve with Alexia Potato Puffs and fresh vegetables.


You will bake the potato puffs while you are making the fondue there for the total time to make and prepare this recipe is 25 minutes.


Calories: 333kcal | Carbohydrates: 12g | Protein: 17g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 240mg | Potassium: 377mg | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 0.6mg | Calcium: 490mg | Iron: 0.6mg