I love serving these delicious plantain bites as an aperitif for special occasions. Most recently, I served them a few weeks ago when we had a couple of friends visiting us at home. As always, our guests were delighted with the idea and the taste.
This time I treated myself to something a little special. Instead of simply flattening the plantain crackers as usual, I used a citrus press to shape them into small bowls. This makes them easy to fill.
In my previous recipes, I often avocado and salmon or shrimp as a garnish. I also used avocado for our friends who were visiting. But since I had a lot of crackers left over from the night before, it occurred to me to fill them with mushrooms. A great idea for quickly whipping up something delicious, especially for guests. Try it yourself! You'll be amazed.
The whole thing as a video
And for download…
Plantain bites with mushroom filling
Equipment
- Lemon squeezer
- baking paper
Ingredients
- 2 Green Plantains
- approx. 500 ml frying oil
Mushroom filling
- approx. 200 g fresh mushrooms
- 2-3 tablespoons of cooking oil
- 1 small onion
- 2 garlic cloves
- salt and pepper
For decoration
- 6-7 Roma tomatoes
- basil or parsley
Instructions
Preparation of the filling
- Carefully clean the mushrooms with kitchen paper and cut them into very small pieces or cubes. Finely chop the onions and garlic as well.
- Heat oil in a pan, then add onions, garlic, some pepper and salt, and sauté briefly.
- Then add the finely sliced mushrooms and sauté for about 5 minutes, stirring occasionally. And voilà, the filling is ready. Keep warm.
Preparing the plantain bowls
- Peel the plantains and cut them into 3-4 pieces each, lengthwise
- Then fry in hot oil in a small pot, ensuring the plantain pieces can float. Remove the plantains after about 3 minutes.
- Line the lemon squeezer with a small piece of baking paper, then place a piece of the briefly fried plantains inside, place another piece of baking paper on top, crush the plantain into a small bowl, then remove it from the lemon squeezer, remove the baking paper and set it aside.Repeat this process until all plantains have been formed.
- Then fry the plantain shells again in hot oil for another 3-4 minutes until golden brown. Remove and fill with the mushrooms.
- Decorate the finished bowls with Roma tomatoes and a few basil or parsley leaves, arrange them on a pretty platter, and serve lukewarm
