Prep 10 mins
Cook 10 mins
This makes a wonderful appetizer for a dinner party. It also makes a yummy, light supper, when served with a bowl of soup.
- 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
- 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.
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
I made this as a light dinner recipe for a hot humid tropical weekend day. I didn't add the raisins and pinenuts because I had run out of the former and my toddler is a bit young for the other. However the rest of the recipe is yummy enough to score 4 stars in its own right. I didn't have any brown sugar either so I substituted a teaspoon of blackstrap molasses and got away with it. With the raisins and pinnuts this recipe would be superb. My toddler loves crostini so she ate this as well.
A unique, delicious blending of sweet, savoury & sour flavours! I used red & green peppers (Xmas!!!) and served with crudite & a selection of crackers at a cocktail party. I served this at a dinner party on the weekend & I'm updating my previous review. I heated the small amount of leftovers in a small pot, drained off the liquid, inserted into an omlette & topped with some grated mozarella - it was excellent! Another time, I'll ad some chopped feta to the omlette stuffing. Thanx Dee!