Portabella Mushroom Caponata

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.