Portabella Mushroom Caponata

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

• Ready In: 20 mins
• Serves: 8

Ingredients

• 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

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.