Mushroom-stuffed baked plantains

If you are looking for a show-stopping, vegetable-forward dish that elevates your next meal, mushroom-stuffed baked plantains are a perfect choice. The natural, boat-like shape of the plantain makes it an ideal vessel for a savory filling, whether you prefer seafood, meat, or in this case, a rich combination of earthy mushrooms.

The Perfect Filling

This recipe calls for a variety of mushrooms—such as shiitake, maitake, baby bella, or morels—sautéed in a vibrant sofrito infused with coriander, cumin, and smoked paprika. A touch of tomato paste creates a thick, flavorful sauce that coats the mushrooms before they are nestled into the steamed plantain canoes. The final step involves a quick stint under the broiler to add a beautiful, charred finish.

Garnished to Perfection

These plantains are elevated with a fresh, cooling topping of diced onions and tomatoes, paired with a zesty, lime-infused cilantro sour cream. It is a hearty, flavorful dish that works just as well for an impressive dinner as it does for a satisfying lunch.

Quick Details

• Total Time: 1 hour 40 minutes
• Yield: 4 servings

Ingredients

• 4 medium plantains (look for yellow with some black spots)
• 3/4 cup water (divided, plus up to 4 tablespoons extra)
• 1 red bell pepper, chopped
• 1 Scotch bonnet pepper (seeded for less heat)
• 7 garlic cloves, smashed
• 1 medium red onion (divided: 1/2 chopped, 1/2 minced)
• 1 bunch cilantro (divided: 1/2 chopped, 1/2 minced)
• 3/4 cup sour cream
• 2 limes (1 juiced, 1 sliced for wedges)
• Salt and black pepper
• 1/4 cup safflower, vegetable, or grapeseed oil (divided)
• 1 pound mushrooms (shiitake, maitake, baby bella, morels, or a blend), coarsely chopped
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 2 1/2 pounds tomatoes (about 3 medium), coarsely chopped, divided

Instructions

1. Preheat your oven to 375 degrees and line a 9- by 13-inch baking dish with foil.
2. Peel the plantains while keeping them whole. Cut a 1/2-inch deep slit lengthwise along each one to form a canoe shape. Place them in the baking dish, slit sides up, add 1/2 cup of water, and cover tightly with foil.
3. Bake for about 40 minutes, or until the plantains feature translucent 'sugar spots' and a knife pierces them easily.
4. While the plantains bake, create the sofrito by processing or finely chopping the bell pepper, chile, garlic, chopped onion, and chopped cilantro.
5. For the dressing, stir lime juice into the sour cream. Add water one tablespoon at a time until the mixture reaches a loose consistency, then stir in the minced cilantro and season with salt and pepper.
6. In a large, heavy skillet, heat the oil over medium. Cook the sofrito for 5 to 8 minutes. Add the mushrooms and spices, cooking for about 6 minutes. Stir in the tomato paste and 1/4 cup of water, simmering until tender. Finish by stirring in half of the tomatoes.
7. Carefully stuff the plantain slits with the mushroom mixture. Pour any remaining sauce over them, re-cover with foil, and bake for another 15 minutes.
8. Uncover and broil for approximately 6 minutes until the edges are nicely browned.
9. Serve immediately, topped with the remaining fresh tomatoes, minced onions, and the cilantro sour cream dressing. Don't forget the lime wedges!

For the original recipe and more culinary inspiration, you can visit the New York Times Cooking site.