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Chickpea & Baby Portobello Mushroom Marsala Over Creamy Polenta

Alissa
  • 30 minutes
  • Serves 4

INGREDIENTS

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

1/2 tsp

black pepper

1/4 tsp

salt

2 tbsp

chopped fresh parsley

1 oz

can or 1 3/4 cups cooked chickpeas, (rinsed and drained)

1 cup

polenta grits

2 cups

water

1 cup

unflavored soy or almond milk

1/2 tsp

salt

1/4 tsp

pepper