Yield:4 servings

• 4 medium plantains, mostly yellow with some black spots

• ¾ cup water, divided, plus up to 4 tablespoons more as needed

• 1 red bell pepper, chopped

• 1 Scotch bonnet pepper, seeded for mild

• 7 garlic cloves, smashed

• 1 medium red onion, ½ chopped, ½ minced

• 1 bunch cilantro, ½ chopped, ½ minced

• ¾ cup sour cream

• 2 limes (1 juiced, 1 sliced into wedges)

• Salt and black pepper 

• ¼ cup safflower, vegetable or grapeseed oil, divided

• 1 pound mushrooms, such as shiitake, maitake, baby bella, morels or a combination, coarsely chopped

• 1 tablespoon ground coriander

• 1 tablespoon smoked paprika

• 2 teaspoons ground cumin

• 2 tablespoons tomato paste

• 2 ½ pounds tomatoes (about 3 medium), coarsely chopped, divided

1. Step 1

   Heat oven to 375 degrees. Line a 9- by 13-inch baking dish with foil. 

2. Step 2

   Peel the plantains, but keep them whole. Cut a ½ inch-deep slit along the middle of each plantain from end to end so it can open to resemble a canoe. Place side-by-side in the prepared baking dish, slit sides up, and add ½ cup water. Cover tightly with foil. 

3. Step 3

   Bake until the plantains are pale yellow and spotted with translucent deeper yellow spots (known as sugar spots), about 40 minutes. A knife should be able to fully pierce the pieces without resistance.

4. Step 4

   While the plantains bake, prepare the filling: Make a sofrito by finely chopping the chopped bell pepper, chile, garlic, the chopped onion and chopped cilantro into a confetti-like consistency using a food processor or sharp knife. (You should have about 2 loosely packed cups.)

5. Step 5

   Prepare the dressing: In a small bowl, loosen up the sour cream by stirring in the juice of 1 lime. Add up to 4 tablespoons water, 1 tablespoon at a time, until the dressing flows loosely off a spoon. Stir in the minced cilantro. Taste and season lightly with salt and pepper.

6. Step 6

   Prepare the mushrooms: In a large, heavy skillet, heat the oil over medium until it shimmers. Add the sofrito and cook, stirring often, until it simmers and begins to thicken, 5 to 8 minutes. Add the mushrooms, coriander, paprika and cumin and season generously with salt and pepper. Cook, stirring occasionally, until the mushrooms are cooked, about 6 minutes. The mushrooms will release liquid into the sauce and that's fine. 

7. Step 7

   Add the tomato paste and ¼ cup water, stirring to dissolve the thick paste. Return the sauce to a simmer and cook, stirring occasionally, until the mushrooms are completely tender and coated with the thickened sauce, about 3 minutes. Stir in half of the fresh tomatoes, taste and season with additional salt and pepper if necessary. Remove from heat.

8. Step 8

   Once the plantains are cool enough to handle, gently pry open the slits and generously stuff with the filling, gently pressing it in. It's OK if it gets messy. Pour any sauce left in the pan over the plantains and into the baking dish. Wrap tightly with foil and return to the oven to roast until warmed through, about 15 minutes. 

9. Step 9

   Uncover the pan and heat the broiler. Broil the dish, rotating once, until the plantains are browned along the edges and the filling is charred in spots, about 6 minutes.

10. Step 10

    Divide the plantains among plates with any loose bits and sauce from the pan. Top with the remaining tomatoes, minced onions and cilantro dressing. Serve immediately with lime wedges.