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Portabella Mushroom Caponata

  • 20minutes
  • 67calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C, P
MineralsSelenium, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 cups diced portabella mushrooms

  3. 1 cup coarsely chopped sweet onion

  4. 1/2 cup diced roma tomato , seeded

  5. 1/2 cup diced green bell pepper

  6. 1/2 cup diced yellow bell pepper

  7. 1 garlic clove , minced

  8. 1 tablespoon brown sugar

  9. 2 tablespoons fresh lemon juice

  10. 1/2 teaspoon salt

  11. 1/4 cup golden raisin

  12. 1 tablespoon toasted pine nuts

  13. 2 tablespoons fresh basil or 2 teaspoons dried basil

Instructions Jump to Ingredients ↑

  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.

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