Mofongo with Sautéed Mushrooms and Garlic

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

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 recipe, ready in about 35 minutes, pairs Green plantains, Olive oil, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Stir mushrooms into the mashed plantains, adjusting salt and pepper to taste. Serve warm as a side or main dish.