Roasted Portobellos with Creamy Lemon Polenta, Tomato Borlotti Beans and Pistachio Gremolata

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the portobellos on a sheet pan gill-side up. Mix 1 tablespoon olive oil, tamari, 1 tablespoon lemon juice, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Brush this mixture over the mushrooms and let them sit while you prepare the rest.

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   2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add 2 minced garlic cloves, smoked paprika, oregano, and red pepper flakes, and cook for 30 seconds more.

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   3. Stir in the borlotti beans, crushed tomatoes, 60 ml / 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly.

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   4. Meanwhile, roast the portobellos in the preheated oven for 18 to 20 minutes at 220 °C / 425 °F, until tender and juicy. If they release a lot of liquid, carefully tilt the tray and pour it off halfway through cooking.

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   5. In a medium saucepan, bring the vegetable broth and oat milk to a gentle boil. Lower the heat and slowly rain in the polenta, whisking constantly to prevent lumps. Cook for 5 to 7 minutes, stirring, until creamy.

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   6. Remove the polenta from the heat and stir in 1 tablespoon olive oil, nutritional yeast, half of the lemon zest, the remaining tablespoon of lemon juice, and 1/4 teaspoon salt. Adjust the texture with a little more broth or water if needed.

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   7. Make the gremolata by mixing together the pistachios, parsley, the remaining lemon zest, and a pinch of salt.

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   8. To serve, spoon the creamy polenta into shallow bowls, top with the tomato borlotti beans, and finish with the roasted portobellos. Sprinkle the pistachio gremolata over the top and add a little black pepper if desired.