Spinach, Gorgonzola And Lemon Rice - cooking recipe

Ingredients

2 tablespoons olive oil
2 cups fresh mushrooms, coarsely chopped
1 (4 ounce) package gorgonzola, crumbled
1/2 cup heavy cream (or could use half & half)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked rice
2 cups fresh baby spinach leaves (lightly packed)
2 teaspoons lemon zest

Preparation

Heat oil in a large saucepan over medium heat. Add mushrooms and cook until soft. Add cheese & cook 3 minutes. Stir in cream, lemon juice, salt and pepper. Stir in rice and heat until hot, about 5 minutes. Stir in spinach just before serving. Sprinkle with lemon zest to serve.