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Pan-Fried Mushrooms with Ricotta Cheese

Rated as 4.62 out of 5 Stars

"Eat this dish as a side or my personal favorite is topping a grilled sirloin or peppered steak with the mushrooms and drippings. You can use whole or sliced mushrooms. Taste and add garlic powder and seasoned salt if you want more of a taste to it."
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Ingredients

25 m servings 69 cals
Original recipe yields 8 servings

Directions

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  1. 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.

Nutrition Facts


Per Serving: 69 calories; 6.1 g fat; 2.6 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 114 mg sodium. Full nutrition

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Reviews

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I'm telling you put it on your grilled steaks...

This is good; could use a little salt/pepper and a good sprinkling of parsley.

Instead of using Ricotta I used Parmesan. Melt in your mouth!

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.

This was delicious. Like the previous reviews, I used parmesan cheese and put it over rice.