Mofongo de Setas con Plátano Verde
A creamy, savory Puerto Rican staple featuring mashed green plantains blended with sautéed mushrooms, garlic, and herbs, served as a comforting side dish. This puerto rican-inspired vegetarian ready in about 35 minutes pairs medium (about 1.5 lbs) 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 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.
Ingredients
- 4 medium (about 1.5 lbs) green plantains
- 1/2 cup vegetable broth
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1 cup, finely chopped cremini mushrooms
- 1/4 cup, chopped scallions
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Peel the plantains and cut into 1-inch thick slices. Place in a pot, cover with water, and bring to a boil. Cook for 10 minutes until tender, then drain completely.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1 cup finely chopped cremini mushrooms, and sauté for 5 minutes until mushrooms are golden and release their liquid, stirring occasionally.
- Step 3: Add the drained plantains, 1/2 cup vegetable broth, 1/4 cup chopped scallions, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to the skillet. Mash with a potato masher until smooth and creamy, adding the remaining 1 tbsp olive oil if too thick.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo de Setas con Plátano Verde take to make?
Total time is about 35 minutes (20 min prep + 15 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 Setas con 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 vegetable broth from drying out.
Can I substitute ingredients in Mofongo de Setas con 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 Setas con 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.
What goes well with Mofongo de Setas con Plátano Verde?
Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
