Mofongo with Sautéed Mushrooms and Garlic
A vegetarian twist on the classic Puerto Rican dish, featuring mashed plantains cooked with garlic and mushrooms for deep, earthy flavor. This puerto rican-inspired vegetarian ready in about 35 minutes pairs (about 1 lb) Green plantains, Olive oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 (about 1 lb) Green plantains
- 1 tbsp Olive oil
- 3 cloves, minced Garlic
- 1 cup, sliced Cremini mushrooms
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Peel plantains and cut into 1-inch thick slices. Boil in a pot of salted water for 15 minutes until fork-tender. Drain well and return to the pot.
- Step 2: Add 1 tbsp olive oil, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Mash plantains with a potato masher until smooth and creamy, adding 2 tbsp hot water if too dry.
- Step 3: Heat 1 tsp olive oil in a skillet over medium heat. Add 1 cup sliced cremini mushrooms and cook for 5-6 minutes until golden and tender.
- Step 4: Stir mushrooms into the mashed plantains, adjusting salt and pepper to taste. Serve warm as a side or main dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mofongo with Sautéed Mushrooms and Garlic 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 with Sautéed Mushrooms and Garlic?
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 (about 1 lb) green plantains from drying out.
Can I substitute ingredients in Mofongo with Sautéed Mushrooms and Garlic?
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 Sautéed Mushrooms and Garlic 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 with Sautéed Mushrooms and Garlic?
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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
