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Mushroom Patacone Pita

Mushroom Patacone Pita

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
JACK123456

JACK123456

This is pita containing fried plantains, avocado, arugula, and portabello mushrooms.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 49.1 g
  • 75%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Heat the coconut oil in a skillet over medium heat, and cook the plantain pieces just until tender but still firm. Remove from heat, and drain on paper towels. Stand the plantain pieces on end, and with a small dish or the bottom of a cup, gently flatten the plantains. Return to oil, and continue cooking until golden brown. Remove from heat, and drain on paper towels.
  2. Place the mushrooms in the skillet with remaining coconut oil over medium heat, and cook until tender.
  3. Stuff pita bread halves with equal amounts of the plantain, mushrooms, avocado, and arugula to serve.
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Reviews

KymInNM
10

KymInNM

6/4/2007

This was such an excellent combination of flavors and textures! Sweet, savory, creamy, crispy--wonderful! And it was so easy to make. I think this would also make a great salad--with the oil from the mushrooms and the avocado, you wouldn't even need dressing. This was my first time cooking plantains, but it definitely won't be my last.

dpeacher
9

dpeacher

1/4/2006

Excellent, beats a burger any day. Added a little horseradish for extra flavor. Loved it!

JenInCalifornia
9

JenInCalifornia

5/2/2005

This was really good. The flavor is so complex and exciting. I couldn't find coconut oil, so I just used canola... I'm sure it would have been even better with the coconut. Also, I used a little less arugula, because I didn't have that much on hand. It was still really yummy. Highly recommended!

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