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    You are in: Home / Recipes / Portabella Mushroom Caponata Recipe
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    Portabella Mushroom Caponata

    Portabella Mushroom Caponata. Photo by CountryLady

    1/1 Photo of Portabella Mushroom Caponata

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Dee514's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on September 29, 2002


      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

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    • on December 21, 2002


      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.

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    • on December 15, 2008


      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!

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    Read All Reviews (6)


    Nutritional Facts for Portabella Mushroom Caponata

    Serving Size: 1 (106 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 67.6
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 152.2 mg
    Total Carbohydrate 10.8 g
    Dietary Fiber 1.5 g
    Sugars 6.9 g
    Protein 1.7 g

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