Mofongo Vegetariano with Sautéed Mushrooms
Traditional Puerto Rican mashed plantain dish mixed with garlic and olive oil, served with savory mushrooms and peppers for a hearty vegetarian meal. This puerto rican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs olive oil, minced garlic, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, peeled and cut into 1-inch chunks green plantains
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/2 tsp salt
- 1/4 cup vegetable broth
- 1/2 cup, sliced mushrooms
- 1/4 cup, finely chopped green bell pepper
- 1/4 cup, finely chopped red onion
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp dried oregano
Instructions
- Step 1: Place 4 medium peeled and cut green plantain chunks in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until very tender, then drain and return to pot.
- Step 2: Add 2 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 cup vegetable broth to the pot. Mash plantains until smooth and creamy, adding more broth if needed to achieve a dough-like texture.
- Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup sliced mushrooms, 1/4 cup finely chopped green bell pepper, 1/4 cup finely chopped red onion, 1/4 tsp paprika, and 1/4 tsp dried oregano. Sauté for 8-10 minutes until vegetables are tender and mushrooms are golden.
- Step 4: Form the mashed plantain mixture into small flat patties (about 1/2 inch thick). Serve mofongo patties alongside the sautéed vegetables for a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo Vegetariano with Sautéed Mushrooms 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 Vegetariano with Sautéed Mushrooms?
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 Vegetariano with Sautéed Mushrooms?
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 Vegetariano with Sautéed Mushrooms 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 Vegetariano with Sautéed Mushrooms 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
