Mofongo with Fried Plantains and Sautéed Mushrooms

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Puerto Rican dish reimagined with crispy plantains and savory mushrooms, offering a hearty vegetarian option. This puerto rican-inspired vegetarian ready in about 45 minutes pairs large Plantains, Mushrooms, Garlic 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.

Prep: 25 min Cook: 20 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 large sliced ripe plantains and cook until golden and crispy on both sides, about 3-4 minutes per side. Remove and set aside.
  2. Step 2: In the same skillet, heat the remaining 1 tbsp olive oil. Add 8 oz sliced mushrooms and 2 minced garlic cloves, cook for 5 minutes until mushrooms are tender and browned. Stir in 1/4 tsp smoked paprika and 1/2 tsp salt.
  3. Step 3: Place crispy plantain slices in a bowl and use a potato masher to mash until dough-like. Add mushroom mixture and 2 chopped green onions, mixing until well combined. Transfer to a plate, garnish with 2 tbsp chopped cilantro, and serve.

Frequently asked questions

How long does Mofongo with Fried Plantains and 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 with Fried Plantains and 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 large plantains from drying out.

Can I substitute ingredients in Mofongo with Fried Plantains and 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 with Fried Plantains and 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 with Fried Plantains and 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.

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