Gorgonzola Lemon Rice

Light-tasting and fresh, the blend of mushrooms and gorgonzola with rice and the delightful zing of lemon make this a terrific summer dish. It also makes a perfect side to chicken.

Gorgonzola Lemon Rice

Makes 6 servings.


  • 2 tbsp (25 mL) olive oil
  • 2 cups (500 mL) fresh mushrooms, coarsely chopped
  • 4 oz (125 g) Gorgonzola cheese, crumbled
  • 1/2 cup (125 mL) heavy cream
  • 2 tbsp (25 mL) fresh lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 3 cups (750 mL) cooked U.S. rice
  • 2 cups (500 mL) fresh spinach leaves, torn and lightly-packed
  • 2 tsp (10 mL) lemon zest


  1. Heat oil in large saucepan over medium heat. Add mushrooms; cook until soft, about 4 minutes.
  2. 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.
  3. Toss in spinach just before serving. Garnish with lemon zest.