Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta
This vegan mushroom Marsala is made with tender baby portobello mushrooms and chickpeas simmered in a garlicky Marsala wine sauce and served over a bed of creamy polenta.
Servings: 4
Calories: 386kcal
Ingredients
For the Marsala Mushrooms and Chickpeas
- 2 tbsp. olive oil
- 8 oz. baby portobello mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup dry Marsala wine
- 2 tbsp. lemon juice, or to taste
- 1 tsp. rubbed sage
- ½ tsp. black pepper
- ¼ tsp. salt
- 2 tbsp. chopped fresh parsley
- 1-14 oz. can or 1 ¾ cups cooked chickpeas, rinsed and drained
For the Creamy Polenta
- 1 cup polenta grits
- 2-3 cups water
- 1 cup unflavored soy or almond milk
- ½ tsp. salt
- ¼ tsp. pepper
Instructions
Make the Marsala Mushrooms & Chickpeas
- Coat the bottom of a large skillet with oil and place over medium heat. Add mushrooms in an even layer. Cook until mushrooms are lightly browned, about 5 minutes.
- Add garlic and cook 1 minute more. Add wine, lemon juice, sage, salt and pepper. Stir a few times and bring to a simmer. Lower heat and allow to simmer until sauce is thickened and syrupy, about 10 minutes.
- Add chickpeas and stir a few times. Cook about 1 minute more, just until chickpeas are heated throughout. Remove from heat. Stir in parsley.
Make the Creamy Polenta
- Place polenta grits, 2 cups of water, milk, salt and pepper into a medium saucepan and stir a few times. Place over medium heat and bring to a simmer. Lower heat and allow to simmer, uncovered, for about 10 minutes, stirring occasionally and adding a bit of extra water if mixture becomes too thick. Remove from heat and allow to sit for 5 minutes.
Serve
- Divide polenta among bowls and top with mushroom and chickpea Marsala.
Nutrition
Calories: 386kcal | Carbohydrates: 55g | Protein: 9.9g | Fat: 9g | Saturated Fat: 1.2g | Sodium: 787mg | Potassium: 558mg | Fiber: 7.6g | Sugar: 1.6g | Calcium: 130mg | Iron: 3.8mg