Gorgonzola Lemon Rice topped with Mushrooms on a yellow plate.

Gorgonzola Lemon Rice

"Rice to the Rescue!" Recipe Contest Winner - Kelly Mapes

  • Servings
    6

Ingredients

  • 2 tablespoons olive oil
  • 2 cups fresh mushrooms, coarsely chopped
  • 1 (4-ounce) package Gorgonzola cheese crumbles
  • ½ cup heavy cream
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups cooked rice
  • 2 cups lightly-packed spinach leaves

Directions

  • Heat oil in large saucepan over medium heat. Add mushrooms and cook until soft, about 4 minutes.
  • Reduce heat to medium-low; stir in cheese and continue to stir frequently until cheese melts, about 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes.
  • Toss in spinach just before serving. Garnish with lemon zest.

Nutrition Facts

  • Calories 272
  • Total Fat 17g
  • Cholesterol 44mg
  • Sodium 532mg
  • Carbohydrates 25g
  • Dietary Fiber 2g
  • Protein 7g