Portabello Mushrooms with Creamy Polenta

Portabello mushrooms are marinated and than broiled to enhance their meaty flavor even more.....a great alternative for "Meatless Mondays"...or any day of the week!

Portabello Mushroom Ragout

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Serves: 4 Total Time: 1 hour 20 minutes


  • 1 tablespoon salt
  • 4 heads Treviso radicchio
  • 6 large Portobello mushrooms, cleaned (with a small spoon scoop out all of the dark black membranes on the bottom of the cap)
  • ¼ cup red wine vinegar (I’ve also used balsamic vinegar which is a great substitute)
  • 4 garlic cloves, thinly sliced
  • 4 salt-packed anchovy fillets, rinsed, drained, and finely chopped
  • About ½ cup coarsely chopped fresh marjoram leaves
  • ½ cup extra virgin olive oil


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