Sauté mushrooms and garlic in hot oil in a large nonstick skillet over medium-high heat 6 minutes or until mushrooms are golden. Stir in cream cheese, and cook, stirring constantly, 30 seconds or until melted. Stir in shrimp, spinach, and 1/4 cup water; cook 2 minutes or until thoroughly heated. Fold in rice, lemon juice, and up to 1/4 cup additional water, if necessary, for desired consistency. (Mixture should be creamy.) Sprinkle with Parmesan cheese, and serve immediately.
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