Pan-Fried Mushrooms with Ricotta Cheese
Ingredients25 m servings 69 cals
- Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.
Per Serving: 69 calories; 6.1 g fat; 2.6 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 114 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is good; could use a little salt/pepper and a good sprinkling of parsley.
I used this as a topping to a cauliflower pizza crust, and even my meat-loving family members enjoyed the pizza! You can leave out the ricotta if you don't have it.