Portabella Mushroom Caponata
photo by CountryLady
- 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
- 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.
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Reviews
-
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!
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)