The plantain’s boat-like shape makes it an incredible vessel for any manner of filling, from ground meat and chicken to seafood or vegetables. Here, oven-steamed plantain canoes are generously stuffed with a variety of mushrooms sautéed in a sofrito with sprinkles of coriander, cumin and smoked paprika. A dollop of tomato paste thickens the sauce that douses the entire dish before it’s broiled to brown the top. When topped with fresh diced onion, tomatoes and sour cream flecked with bits of cilantro and loosened with lime juice, this becomes a filling and delicious vegetable-forward lunch or dinner.