Portabella Mushroom Caponata

Total Time
20mins
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.

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.
Most Helpful

5 5

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

5 5

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.

5 5

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!