Recipe by Dee514
This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup.
Top Review by Bergy
Full marks for this recipe - try this for lunch on an English toasted muffin. Just excellent. I used anaheim peppers (lots in the garden) and it gave some extra zip to the dish. Also used dark rasins instead of yellow- very good Definately on my list to do again. Thankyou Dee514
- 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
Directions See How It's Made
- 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.