Ingredients
-
1 tablespoon olive oil
-
4 cups diced portabella mushrooms
-
1 cup coarsely chopped sweet onion
-
1/2 cup diced yellow bell pepper
-
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
-
1 garlic clove, minced
-
1/2 cup diced green bell pepper
-
1/2 cup diced roma tomato, seeded
Instructions
- 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.