Mushroom Patacone Pita Recipe -
Mushroom Patacone Pita Recipe
  • READY IN 25 mins

Mushroom Patacone Pita

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Jun 04, 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.

Most Helpful Critical Review
Sep 10, 2007

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


15 Ratings

Jan 04, 2006

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

May 02, 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!

Dec 16, 2006

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...

Apr 14, 2009


Feb 13, 2008

absolutely the best, very filling

Nov 02, 2007

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 textures blend beautifully.


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  • Calories
  • 597 kcal
  • 30%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 49.1 g
  • 75%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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