A whole meal done in under 30minutes? on one tray? This recipe is so easy but bags so much flavour! Roasting the mushrooms alongside the plantain allows for minimal easy cooking, perfect for a weekday dinner/lunch! The plantain cooking in its on skin, perfecting steaming it, creating a moist, soft texture.
2-3 Whole Plantains
Tablespoons of Olive Oil for baking
Shredded Mushrooms:
4 Portobello Mushrooms
½ Brown Onion (cut into half moons)
2 Tablespoons Of Soy Sauce
1 Tablespoons Of Balsamic Vinegar
1 Tablespoon Of Olive Oil
1 Teaspoon Of Fresh Thyme Leaves
½ Teaspoon Of Smoked Paprika
½ Teaspoon Of Garlic Powder
Salt and Pepper to taste
Recipe:
Start by Preheating` oven to 200c.
Line a baking sheet with parchment & set aside. In a medium sized bowl, add the Soy Sauce, Balsamic Vinegar, Olive Oil, Fresh Thyme Leaves, Smoked Paprika, Garlic Powder. Mix together till combined. Take each portobello mushroom and coat into the marinade, then place on the parchment paper with the stem facing up. Take the onions and mix into the residual marinade and place around the mushrooms. Take your plantains and pierce several times with a knife or fork, then place on the try. Place in the oven for 20 minutes, then slice the plantain through the skin down the middle, not going all the way through. Drizzle a touch of olive oil over it, and then cook for a further 5 minutes.
Once out of the oven, place the plantains on serving plates. On the tray use two forks to shred the mushrooms. (If there’s any juice in the middle of the mushroom, just pour off in the marinade bowl. Add the shredded mushrooms and onions to the juices, and season with salt and pepper.`
Stuff the plantain with the mushroom and onions and serve with my callaloo pesto recipe or smashed avocado!