Mofongo de Plátano Verde
Creamy mashed green plantains blended with garlic and mushrooms, served with a savory herb-infused gravy for a traditional vegetarian twist. This puerto rican-inspired vegetarian ready in about 50 minutes pairs green plantains, vegetable broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 (2 lbs) green plantains
- 1/4 cup vegetable broth
- 1 tbsp olive oil
- 2 garlic cloves
- 1/4 cup scallions
- 1/2 cup mushrooms
- 1 tbsp soy sauce
- 1/4 tsp black pepper
- 1 tbsp fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut plantains into 1-inch chunks, place in pot, cover with water, and boil for 15-20 minutes until very tender. Drain and let cool slightly.
- Step 2: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant, being careful not to brown.
- Step 3: Add scallions and mushrooms, and cook 5 minutes until mushrooms are softened and liquid evaporates.
- Step 4: Add cooked plantains to skillet and mash with a potato masher until smooth, incorporating all ingredients. If too dry, add 1 tbsp vegetable broth.
- Step 5: Season with soy sauce, black pepper, and salt to taste. Transfer to serving dish and garnish with fresh parsley.
Frequently asked questions
How long does Mofongo de Plátano Verde take to make?
Total time is about 50 minutes (25 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 Mofongo de Plátano Verde?
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 green plantains from drying out.
Can I substitute ingredients in Mofongo de Plátano Verde?
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 Plátano Verde 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 Plátano Verde 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
