This Mushroom and Fontina Oatmeal transforms humble oats into a savory, creamy dinner or brunch. It’s a comforting, risotto-like dish ready in 30 minutes. Perfect for a quick weeknight meal, this oatmeal recipe will change how you see oats.
If you're looking for the perfect Mushroom and Fontina Oatmeal, you're in the right place. Whether you love Savory Oatmeal or want to explore our Chicken Recipes collection, we've got you covered.
Why You’ll Love This Mushroom and Fontina Oatmeal
- Flavor bomb: Savory mushrooms, garlic, thyme, and melty Fontina create a luxurious, restaurant-quality taste.
- Quick & easy: Ready in about 30 minutes with minimal cleanup.
- Versatile base: Easily adapt with different mushrooms, cheeses, or a fried egg on top.
- Creamy texture: Achieves a risotto-like consistency that’s pure comfort.
Ingredients & Tools
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 250 g cremini mushrooms, sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 150 g rolled oats (old-fashioned, not instant)
- 600 ml vegetable broth
- 80 g Fontina cheese, grated
- 2 tbsp grated Parmesan cheese
- To taste salt and freshly ground black pepper
- For garnish fresh chopped parsley
Tools: A medium saucepan, a large skillet, a wooden spoon, and a grater.
Notes: Don’t use quick-cook oats—rolled oats hold texture better. Fontina melts superbly, while Parmesan adds a sharp, salty kick.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 18 g |
| Fat: | 16 g |
| Carbs: | 42 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why can’t I use instant oats? Instant oats are pre-cooked and cut too fine. They’ll turn into a gluey, unappealing paste. Rolled oats have more structure, giving you a final dish with a lovely, distinct texture that’s similar to a creamy risotto.
- What if I can’t find Fontina? No problem! Gruyère is a fantastic substitute with a similar melt and a slightly nuttier flavor. A good quality Swiss or even a young Gouda would also work beautifully. The key is a cheese that melts smoothly.
- Don’t rush the mushrooms. This is the most important step for building flavor. Let them sauté undisturbed for a few minutes to get a proper sear and develop a deep, earthy, brown color. Steamed, pale mushrooms just won’t taste the same.
- Use a good broth. Since the oats cook directly in the broth, it’s the primary source of seasoning. A well-seasoned vegetable or chicken broth will make a world of difference compared to a bland one. Taste it before you add the oats!
How to Make Mushroom and Fontina Oatmeal
Step 1: Sauté the Aromatics. Heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the kitchen starting to smell amazing. Now, add the minced garlic and cook for just another minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.
Step 2: Cook the Mushrooms to Perfection. Increase the heat to medium-high and add all the sliced mushrooms to the skillet. Spread them out in a single layer if you can and let them cook without stirring for a good 3-4 minutes. This is where the magic happens—they’ll start to release their liquid and develop a beautiful golden-brown color. After they’ve browned on one side, give them a stir, add the thyme, and continue cooking until all the liquid has evaporated and the mushrooms are tender and deeply browned. Season generously with salt and pepper, then scrape the entire mixture into a bowl and set it aside.
Step 3: Toast the Oats. In the same saucepan you’ll use for cooking, add the rolled oats. Toast them over medium heat for 2-3 minutes, stirring constantly. You’ll know they’re ready when they smell nutty and fragrant. This simple step adds a wonderful depth of flavor and prevents the final dish from tasting pasty or bland.
Step 4: Simmer the Oatmeal. Carefully pour the vegetable broth into the saucepan with the toasted oats. It will sizzle and steam—that’s a good sign! Bring the mixture to a lively simmer, then immediately reduce the heat to low to maintain a gentle bubble. Let it cook for about 10-12 minutes, stirring occasionally. You’re looking for the oats to be tender and for the mixture to have thickened to a creamy, porridge-like consistency. It should coat the back of your spoon nicely.
Step 5: Bring It All Together. Once the oatmeal is cooked, take the saucepan off the heat. This is crucial—if you add the cheese while the pot is still on the heat, it can become greasy and stringy. Stir in the grated Fontina and Parmesan until the cheese is fully melted and the oatmeal is luxuriously creamy. Fold in about three-quarters of your reserved mushroom mixture, saving the rest for a pretty garnish on top.
Step 6: Serve Immediately. Divide the savory oatmeal between two bowls. Top with the remaining mushroom mixture and a generous sprinkle of fresh parsley. The contrast of the warm, creamy oats with the savory, earthy mushrooms is simply divine. Enjoy it right away while it’s hot and wonderfully creamy!
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Not recommended; texture becomes mushy upon thawing.
- Reviving: Reheat gently with a splash of broth or water, stirring until creamy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with just a squeeze of lemon juice provides a bright, crisp contrast to the rich and creamy oatmeal.
- Roasted asparagus or broccoli — The caramelized, slightly charred edges of roasted vegetables add another layer of texture and a smoky flavor that pairs beautifully with the mushrooms.
- Garlic-rubbed toast — A crunchy slice of sourdough, lightly toasted and rubbed with a raw garlic clove, is perfect for scooping up every last bit of cheesy oatmeal from the bowl.
Drinks
- A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the cheese and complements the earthy mushroom flavors perfectly.
- A light-bodied beer — A pilsner or a pale ale offers a refreshing, bubbly counterpoint without overwhelming the dish’s delicate savory notes.
- Sparkling water with lemon — For a non-alcoholic option, the effervescence and citrus cleanse the palate between each comforting, creamy bite.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-quality dark chocolate and some fresh orange slices provide a bittersweet, refreshing finish that doesn’t feel too heavy.
- A simple fruit galette — A rustic, free-form tart with apricots or berries offers a homely, not-too-sweet dessert that continues the cozy theme of the meal.
- Vanilla bean panna cotta — Its silky, cool texture and subtle sweetness are the ultimate elegant contrast to the hearty, savory main course.
Top Mistakes to Avoid
- Mistake: Using instant or quick oats. As mentioned before, the texture will be all wrong—mushy and unappealing. Stick with
Mushroom And Fontina Oatmeal
Make this savory Mushroom and Fontina Oatmeal for a quick, gourmet dinner. Ready in 30 minutes, it's creamy, cheesy, and delicious. Get the easy recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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250 g cremini mushrooms (sliced)
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1 tsp fresh thyme leaves (or ½ tsp dried)
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150 g rolled oats (old-fashioned, not instant)
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600 ml vegetable broth
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80 g Fontina cheese (grated)
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2 tbsp grated Parmesan cheese
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salt and freshly ground black pepper (to taste)
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fresh chopped parsley (for garnish)
Instructions
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Heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Now, add the minced garlic and cook for just another minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.01
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Increase the heat to medium-high and add all the sliced mushrooms to the skillet. Spread them out in a single layer if you can and let them cook without stirring for a good 3-4 minutes. After they’ve browned on one side, give them a stir, add the thyme, and continue cooking until all the liquid has evaporated and the mushrooms are tender and deeply browned. Season generously with salt and pepper, then scrape the entire mixture into a bowl and set it aside.02
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In the same saucepan you’ll use for cooking, add the rolled oats. Toast them over medium heat for 2-3 minutes, stirring constantly. You’ll know they’re ready when they smell nutty and fragrant.03
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Carefully pour the vegetable broth into the saucepan with the toasted oats. Bring the mixture to a lively simmer, then immediately reduce the heat to low to maintain a gentle bubble. Let it cook for about 10-12 minutes, stirring occasionally. You’re looking for the oats to be tender and for the mixture to have thickened to a creamy, porridge-like consistency.04
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Once the oatmeal is cooked, take the saucepan off the heat. Stir in the grated Fontina and Parmesan until the cheese is fully melted and the oatmeal is luxuriously creamy. Fold in about three-quarters of your reserved mushroom mixture, saving the rest for a pretty garnish on top.05
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Divide the savory oatmeal between two bowls. Top with the remaining mushroom mixture and a generous sprinkle of fresh parsley. Enjoy it right away while it’s hot and wonderfully creamy!06
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