Mushroom and Garlic Plantain Mofongo
A savory twist on the classic Puerto Rican dish, featuring mashed green plantains blended with earthy mushrooms and aromatic garlic in a rich broth. This puerto rican-inspired vegetarian ready in about 60 minutes pairs sliced mushrooms, minced garlic, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 8 oz, sliced mushrooms
- 3 cloves, minced garlic
- 1/2 cup, finely chopped onion
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Place plantain chunks in a pot, cover with water, and bring to a boil. Cook for 15 minutes until tender, then drain and set aside.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and minced garlic, and sauté for 2 minutes until fragrant.
- Step 3: Add sliced mushrooms to the skillet and cook for 4 minutes until they release moisture and begin to brown.
- Step 4: Add drained plantain chunks to the skillet with mushrooms. Using a potato masher, mash the plantains until they form a cohesive dough, adding chicken broth as needed (about 1/4 cup at a time) to help bind the mixture.
- Step 5: Season with salt, black pepper, and stir to combine. Transfer to a serving plate, pressing into a compact shape. Top with additional mushrooms and garnish with chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Garlic Plantain Mofongo take to make?
Total time is about 60 minutes (25 min prep + 35 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 Mushroom and Garlic Plantain Mofongo?
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 sliced mushrooms from drying out.
Can I substitute ingredients in Mushroom and Garlic Plantain Mofongo?
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 Mushroom and Garlic Plantain Mofongo 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 Mushroom and Garlic Plantain Mofongo?
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 frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
