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Pan-Fried Mushrooms with Ricotta Cheese
- 1/4 cup butter
- 1 pound button mushrooms, stems trimmed
- 2 tablespoons red wine vinegar
- 1 cube beef bouillon, crushed
- 1 teaspoon minced garlic
- 1 tablespoon ricotta cheese
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 6.1g|
|Saturated Fat 3.8g|
|Total Carbohydrate 2.6g|
|Dietary Fiber 0.6g|