Mofongo de Plátano Verde con Ajo y Perejil
A traditional Puerto Rican side dish featuring mashed green plantains blended with garlic, herbs, and a hint of vinegar for a savory, comforting bite that pairs perfectly with any protein. This puerto rican-inspired vegetarian (vegetarian) ready in about 35 minutes pairs olive oil, minced garlic, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 4 medium (about 1.5 lbs / 680g) green plantains
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 tsp dried oregano
- 1/4 cup vegetable broth
- 1/4 cup, chopped fresh parsley
- 1 tbsp white vinegar
- 1/2 tsp salt
Instructions
- Step 1: Peel 4 medium green plantains (about 1.5 lbs / 680g) and cut into 1-inch thick slices. Heat 2 tbsp olive oil in a large skillet over medium heat, add plantain slices, and cook for 5-7 minutes per side until golden brown and tender. Transfer to a large bowl.
- Step 2: Add 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 cup vegetable broth to the bowl with plantains. Mash vigorously with a potato masher until smooth, adding more broth if too dry. Stir in 1/4 cup chopped fresh parsley and 1 tbsp white vinegar.
- Step 3: Shape the mixture into a mound on a serving plate and let rest for 5 minutes to set before serving, allowing flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Plátano Verde con Ajo y Perejil take to make?
Total time is about 35 minutes (15 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 Plátano Verde con Ajo y Perejil?
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 olive oil from drying out.
Can I substitute ingredients in Mofongo de Plátano Verde con Ajo y Perejil?
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 con Ajo y Perejil 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 con Ajo y Perejil 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
