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Bowl of Chickpea Mushroom Marsala Over Creamy Polenta with Fork, Glass of Liquor in the Background
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Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 386 kcal
Author: Alissa
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
  1. 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.
  2. 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.
  3. 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
  1. 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
  1. Divide polenta among bowls and top with mushroom and chickpea Marsala.
Nutrition Facts
Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta
Amount Per Serving
Calories 386 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1.2g6%
Sodium 787mg33%
Potassium 558mg16%
Carbohydrates 55g18%
Fiber 7.6g30%
Sugar 1.6g2%
Protein 9.9g20%
Calcium 130mg13%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.