Creamy Garlic Mofongo with Mushroom Chicharrón
A vegetarian twist on the classic Puerto Rican dish, featuring mashed plantains blended with aromatic garlic and a savory mushroom-based chicharrón substitute, served with a fresh cilantro garnish. This puerto rican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs divided olive oil, minced garlic, finely chopped dried mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 2 lbs), peeled and cut into 1-inch chunks ripe plantains
- 3 tbsp, divided olive oil
- 4 cloves, minced garlic
- 1/4 cup, finely chopped dried mushrooms
- 1/2 cup mushroom broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Boil 2 large ripe plantains (peeled and cut into 1-inch chunks) in a pot of salted water for 15 minutes until tender, then drain and mash until smooth with a potato masher.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat, add 4 cloves minced garlic, and sauté for 1 minute until fragrant but not browned.
- Step 3: Add 1/4 cup dried mushrooms and 1/2 cup mushroom broth to the skillet, simmer for 5 minutes to reduce, then pour over the mashed plantains and mix thoroughly.
- Step 4: Season with 1/2 tsp salt and 1/4 tsp black pepper, form into 4 oval patties, and pan-fry in the remaining 1 tbsp olive oil until golden on both sides (about 3 minutes per side).
- Step 5: Garnish with 1/4 cup fresh cilantro and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Garlic Mofongo with Mushroom Chicharrón take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Garlic Mofongo with Mushroom Chicharrón?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Creamy Garlic Mofongo with Mushroom Chicharrón?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Garlic Mofongo with Mushroom Chicharrón for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Garlic Mofongo with Mushroom Chicharrón vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
