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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
