Portabella Mushroom Caponata

READY IN: 20mins
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

Ingredients Nutrition

Directions

  1. Heat oil in a large, nonstick skillet over medium-high heat.
  2. Add mushrooms, onions, tomatoes, bell peppers and garlic.
  3. Sauté for five minutes.
  4. Stir in sugar, lemon juice and salt and cook for another minute.
  5. Remove from heat and stir in the raisins and pine nuts.
  6. Place mixture in a bowl and add basil.
  7. 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.
  8. Stir constantly until they begin to turn golden brown.
  9. Remove from skillet immediately and allow to cool.

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