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Scrambled Ricotta with Pan-Fried Mushrooms and Scallion
- 4 tablespoons olive oil
- 3 cups (8 oz or 225 g) white mushrooms, sliced
- 1 scallion, both white and green parts, chopped
- 3 fresh green chilies, or to taste, seeded and finely chopped
- 1 cup whole fat ricotta cheese
- 1 teaspoon sea salt
- fresh ground black pepper
Directions:View on Lisa's Kitchen
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