Pan-Fried Mushrooms with Ricotta Cheese

Pan-Fried Mushrooms with Ricotta Cheese

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SteilishPike 0

"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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25 m servings 69 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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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.


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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!

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

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