Peas In A Blog Peas In A Blog Peas In A Blog

Mushroom Plantains.

December 17, 2012 by Carolina


Nowadays, green plantains are a household name here in the States, which I love because I’m obsessed with Tostones. Crunchy & salty, green plantains (tostones) are a great side dish for almost every meal. This past weekend while in Miami visiting my friends, my awesome friend Emma introduced me to a new way to enjoy tostones. This mushroom plantains recipe is hers & I’m sharing it with you because it was absolutely delectable! If you’re a mushroom fan you’re going to love thid dish! Serve it as an appetizer or a side for a delicious treat!

Ingredients (makes 16 servings)

2 green plantains

2 cups vegetable oil (to fry plantains)

1/2 cup olive oil (for mushrooms)

1/2 cup white onion, finely chopped

1 garlic clove, finely chopped

4 cups portabello mushrooms, chopped

1/2 cup balsamic vinegar

1/4 cup balsamic glaze

1/2 tablespoon brown sugar

Let’s start by making the tostones. Peel the green plantains & each into 8 pieces for a total of 16. Heat vegetable oil over high heat & follow the rest of these instructions to make crispy, delicious tostones. Set aside & start making the mushrooms.

Heat olive oil over high heat & add the onions & garlic, cook for 3 – 4 minutes until onions start becoming translucent. Add the mushrooms & sautee for 3 minutes until mushrooms begin to become tender. Add balsamic vinegar, balsamic glaze & brown sugar & continue to cook for an additional 3 – 5 minutes until mushrooms are fully cooked.

Now it’s time to plate! Place a toston/plantain on a plate, top with mushrooms & enjoy. Buen provecho!

Have you had green plantains?


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

Full Bio | Email Carolina | Follow on Twitter
Pin It

Leave a Reply

Required fields are marked *.