Creamy Garlic Mofongo with Mushroom Chicharrón

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 25 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

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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.

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.

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