Walnut Rice with Cream Cheese and Mushrooms

Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until golden brown and any released liquid has mostly evaporated.

Reduce heat to medium and add cubed cream cheese to the skillet, stirring gently for 2-3 minutes until the cream cheese melts and coats the mushrooms evenly.

Add cooked rice to the skillet and stir well to combine with the cream cheese and mushrooms, breaking up any clumps.

Stir in torn spinach and cook for 1-2 minutes, stirring frequently, until the spinach wilts and is fully incorporated.

Add grated Parmesan cheese, chopped walnuts, salt, and black pepper, stirring gently until everything is evenly mixed and heated through.

Taste and adjust seasonings as needed, then transfer to a serving dish and serve immediately while hot.