Recipe by JACK123456
"This is pita containing fried plantains, avocado, arugula, and portabello mushrooms."
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semi-ripe plantain, cut into 2-inch pieces
portobello mushroom caps, cut into strips
avocado - peeled, pitted and sliced
coarsely chopped arugula
warmed pita bread rounds, cut in half
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.
I did not care for this. I thought is was bland. Interesting dish though.
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 little less arugula, because I didn't have that much on hand. It was still really yummy. Highly recommended!
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...
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 textures blend beautifully.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Patacone Pita
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 442
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