Mushroom Caponata Recipe

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This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is healthier than the eggplant one.—Julia Cotton, Pacific Palisades, California
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Cook: 10 min.
MAKES: 24 servings


  • 2 large green peppers, chopped
  • 1 large onion, chopped
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 pounds fresh mushrooms, coarsely chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Bagel chips or lightly toasted French bread baguette slices

Nutritional Facts

1/4 cup (calculated without bagel chips): 53 calories, 3g fat (1g saturated fat), 3mg cholesterol, 107mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a large skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
  2. Add half of the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
  3. Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, for 10 minutes or until thickened.
  4. Serve warm or at room temperature with bagel chips or baguette slices. Yield: 6 cups.
To Make Ahead: Can be made 2 days in advance. Reheat over low when ready to serve.
Originally published as Mushroom Caponata in Taste of Home Christmas Annual Annual 2011, p99

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