Creamy Garlic Mofongo with Mushroom Chicharrón

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 45 minutes, pairs ripe plantains, olive oil, garlic 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Step 5: Garnish with 1/4 cup fresh cilantro and serve warm.

Related recipes