🍄 Vegan Mofongo Stuffed with Garlicky Mushrooms

Let’s bring that Puerto Rican staple to the plant-based table with this flavorful, filling, and funky-fresh take: Vegan Mofongo stuffed with Garlicky Mushrooms. This one’s giving “comfort food with sass”—and yes, it’s blog-ready in your signature format!

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🍄 Vegan Mofongo Stuffed with Garlicky Mushrooms

Total Time: 40 mins | Prep: 15 mins | Cook: 25 mins | Serves: 4

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Mofongo is that one dish that hits every single time—salty, garlicky mashed green plantains fried to golden perfection. Traditionally, it’s packed with pork, but sis… we’re keeping the flavor and ditching the meat. This version gets stuffed with garlicky sautéed mushrooms for a savory, umami-filled upgrade. Serve it up with a side salad or some stewed beans and you’re good to go.

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🛒 Ingredients:

For the mofongo:

• 4 green plantains, peeled and sliced into 1-inch chunks

• Neutral oil (avocado or vegetable) for frying

• 4–6 garlic cloves, minced

• 3 tbsp olive oil

• Salt, to taste

• Optional: ½ cup vegetable broth (for moistening)

For the garlicky mushroom filling:

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 4 cloves garlic, minced

• 8 oz mushrooms (cremini or oyster work great), sliced

• 1 tsp oregano

• 1 tsp smoked paprika

• Salt + pepper to taste

• Squeeze of lime or splash of vinegar (to finish)

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👩‍🍳 Instructions:

1. Fry the plantains:
   Heat frying oil over medium heat. Fry plantain chunks in batches until golden and tender (about 4–5 minutes per side). Drain on paper towels.

2. Make garlic oil:
   In a small pan, gently heat olive oil with the minced garlic until fragrant (don’t let it brown!). Set aside.

3. Mash it up:
   In a large bowl or pilón (mortar), mash fried plantains with the garlic oil and salt. Add a little veggie broth if it feels too dry. You want a chunky but moldable texture.

4. Cook the mushrooms:
   In a skillet, heat olive oil over medium heat. Sauté onion until soft, then add garlic and mushrooms. Cook down until mushrooms are browned and juicy. Season with oregano, smoked paprika, salt, pepper, and a splash of vinegar or lime juice at the end to brighten it up.

5. Assemble your mofongo:
   Scoop a portion of mashed plantain into a small bowl or cup, press it along the sides to create a little pocket. Fill the center with mushrooms, then seal the top with more plantain mash. Flip onto a plate. Ta-da!

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🧠 Mom Tips:

• 🥄 No pilón? Use a bowl and the back of a sturdy cup to mash it all up.

• 💦 Too dry? Add more garlic oil or broth while mashing. Mofongo should be soft and flavorful—not dry like grandma’s elbows in the winter.

• 🌱 Add-ins? Throw in a handful of chopped spinach or kale with the mushrooms for extra nutrients.

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🥣 Why I Love It:

Mofongo is one of those dishes that feels like tradition—but this version doesn’t weigh me down. It’s comforting, garlicky, and the mushroom filling makes it feel a little fancy while still being hella homey. And best part? It satisfies even the meat-lovers in the house. Win-win.

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