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Mushroom Patacone Pita

JACK123456

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

25 m servings 597 cals
Original recipe yields 4 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 597 calories; 49.1 g fat; 40.3 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 177 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

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Most helpful positive review

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 fro...

Most helpful critical review

I did not care for this. I thought is was bland. Interesting dish though.

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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 fro...

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

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 lit...

I don't know whether it was just because I was starving or what but this was one of the most delicious things I've ever tasted. Can't wait to have the leftovers...

delish!

absolutely the best, very filling

This was SO good. I couldn't find coconut oil so I used sesame instead. It turned out great, but I am going to try and find the coconut. The flavors compliment each other so well and the texture...

Surprisingly good. I like all of the ingredients separately, but I was unsure of how they would go together. We only needed 1/2 cup of oil and about 1/4 of the cup was left over after cooking. G...

This dish was awesome, nice combinations and taste wonderful.