Mushroom and Herb Mofongo with Smoked Paprika
Creamy mashed green plantains blended with garlic and herbs, topped with a savory mushroom sauce for a comforting meal. This puerto rican-inspired vegetarian ready in about 45 minutes pairs large 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 320 calories and feeds 2, 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 large green plantains
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1 cup, finely chopped mushrooms
- 1/4 cup, chopped cilantro
- 1/4 cup, chopped parsley
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Instructions
- Step 1: Place plantain chunks in a pot, cover with water, and boil for 20 minutes until fork-tender. Drain thoroughly and return to pot.
- Step 2: Add 1 tbsp olive oil, minced garlic, smoked paprika, and salt to the pot. Mash with a potato masher until smooth, adding 2 tbsp water if too dry.
- Step 3: Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until golden and moisture evaporates.
- Step 4: Stir chopped cilantro and parsley into mushrooms, cooking for 1 minute until fragrant. Spoon mushroom sauce over mofongo and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Herb Mofongo with Smoked Paprika take to make?
Total time is about 45 minutes (20 min prep + 25 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 Herb Mofongo with Smoked Paprika?
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 green plantains from drying out.
Can I substitute ingredients in Mushroom and Herb Mofongo with Smoked Paprika?
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 Herb Mofongo with Smoked Paprika for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Herb Mofongo with Smoked Paprika?
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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
