Mofongo de Champiñones con Queso
A vegetarian twist on mofongo featuring a creamy mushroom and cheese filling, blended with plantains for a rich, satisfying side dish perfect for any meal. This puerto rican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium ripe plantains, cremini mushrooms, shredded sharp cheddar cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 3 medium ripe plantains
- 8 oz cremini mushrooms
- 1 cup shredded sharp cheddar cheese
- 3 garlic cloves
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Peel and slice plantains into 1-inch pieces; boil in salted water for 10 minutes until soft. Drain well, reserving 2 tbsp cooking liquid.
- Step 2: Heat butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for 6-7 minutes until golden and liquid evaporates.
- Step 3: Mash drained plantains with reserved cooking liquid, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Fold in sautéed mushrooms and 1/2 cup cheddar cheese, mixing until fully incorporated.
- Step 4: Transfer to a baking dish, top with remaining 1/2 cup cheese and parsley, then broil for 2-3 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving to set.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Champiñones con Queso take to make?
Total time is about 45 minutes (25 min prep + 20 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 Mofongo de Champiñones con Queso?
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 medium ripe plantains from drying out.
Can I substitute ingredients in Mofongo de Champiñones con Queso?
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 Mofongo de Champiñones con Queso 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 Mofongo de Champiñones con Queso 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
