Portabella Mushroom Caponata

Submitted 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."

 

• Ready In: 20mins
• Ingredients: 13
• 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.

Reviews

[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

 

[Missy Wombat]

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.

 

[CountryLady]

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!

 

[Amy in Hawaii]

Thank you Dee514, my friend's said this was 'the bomb". I made bruscheta and used what was left on garlic bagel chips. I will certainly make this again. It was also great because It can be made a head.

 

[Kirstin in the Couv]

This was just amazing!!! Took it to a new year's party and it got devoured - had just a little bit left and brought it back home to have as a side with oysters tonight :-) Only change I made was to add a bit of balsamic. Nummmmy!!!