Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
716
Calories
45g
Protein
32g
Fat
66g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bag success white, brown, or jasmine rice
- 1 tbs garlic olive oil
- 16 oz pre-sliced white mushrooms
- 8 oz tub onion and chive cream cheese
- 1 pound, cooked, peeled and deveined medium shrimp
- 2 cups baby spinach leaves
- ¼ cup water
- 1 tbs lemon juice
- ½ cup shredded parmesan cheese
Directions
1
Prepare rice according to package directions.
2
Heat oil in a skillet.
3
Add mushrooms and cook 6 min or until golden.
4
Stir in cream cheese until melted.
5
Add shrimp, spinach and water, cook until heated through.
6
Fold in cooked rice, lemon juice and water if needed to keep the mixture creamy.
7
Top with cheese.
Recipe sourced from
fandom