PORTABELLA MUSHROOM CAPONATA

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Portabella Mushroom Caponata image

This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup.

Provided by Dee514

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
4 cups diced portabella mushrooms
1 cup coarsely chopped sweet onion
1/2 cup diced roma tomato, seeded
1/2 cup diced green bell pepper
1/2 cup diced yellow bell pepper
1 garlic clove, minced
1 tablespoon brown sugar
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 cup golden raisin
1 tablespoon toasted pine nuts
2 tablespoons fresh basil or 2 teaspoons dried basil

Steps:

  • Heat oil in a large, nonstick skillet over medium-high heat.
  • Add mushrooms, onions, tomatoes, bell peppers and garlic.
  • Sauté for five minutes.
  • Stir in sugar, lemon juice and salt and cook for another minute.
  • Remove from heat and stir in the raisins and pine nuts.
  • Place mixture in a bowl and add basil.
  • Serve warm or at room temperature on crostini (toasted French bread slices)**Note: To toast the pine nuts, place in a nonstick skillet over medium high heat.
  • Stir constantly until they begin to turn golden brown.
  • Remove from skillet immediately and allow to cool.

*** Explore more Portabella Mushroom Caponata Recipes »

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