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Mushroom Caponata

 Mushroom Caponata
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
24 ServingsPrep: 40 min. Cook: 10 min.


  • 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


  • In a large skillet, saute green peppers and onion in 1 tablespoon
  • butter and 1 tablespoon oil for 10 minutes or until golden brown.
  • 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.
  • Add the olives, vinegar, tomato paste, sugar, oregano, salt and
  • pepper. Reduce heat; simmer, uncovered, for 10 minutes or until

2 of 2

Mushroom Caponata (continued)

Directions (continued)

  • thickened.
  • 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.
Nutritional Facts: 1/4 cup (calculated without bagel chips or baguette slices) equals 53 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 107 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.