This Mushroom and Parmesan Garlic Oatmeal transforms humble oats into a savory, risotto-style meal. It’s creamy, comforting, and ready in under 30 minutes. Perfect for brunch or a light dinner, this dish is a delicious revelation.
Looking for Mushroom and Parmesan Garlic Oatmeal inspiration? You'll love what we have! Explore more Savory Oatmeal recipes or discover our Chicken favorites.
Why You’ll Love This Mushroom and Parmesan Garlic Oatmeal
- Flavor bomb: Umami mushrooms, sharp Parmesan, and garlic create incredible depth.
- Quick & easy: Ready in under 30 minutes for a fast, satisfying meal.
- Versatile base: Easily customize with different herbs, mushrooms, or a topping egg.
- Comforting texture: Warm, creamy, and soothing—pure coziness in a bowl.
Ingredients & Tools
- 1 tbsp olive oil or unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 200 g cremini or button mushrooms, sliced
- 120 g old-fashioned rolled oats (not instant)
- 480 ml vegetable or chicken broth
- 60 ml whole milk or heavy cream (optional, for extra creaminess)
- 50 g freshly grated Parmesan cheese, plus more for serving
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- To taste salt and freshly ground black pepper
- For garnish fresh chopped parsley or chives
Tools: A medium-sized saucepan with a lid, a wooden spoon, a sharp knife, and a cutting board.
Notes: Use flavorful broth as the base. Grating your own Parmesan improves flavor and meltability.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 15 g |
| Fat: | 12 g |
| Carbs: | 40 g |
| Fiber: | 6 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Oat selection matters. Old-fashioned rolled oats give you the perfect texture—creamy but with a slight bite. Steel-cut oats will take much longer to cook and require more liquid, while instant oats will turn to mush. Stick with rolled oats for the best results.
- Don’t rush the mushrooms. Let them sauté until they’ve released their water and have started to develop a beautiful golden-brown color. This step builds a deep, earthy flavor base that is absolutely essential to the dish.
- Freshly grate your Parmesan. The pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly into the oatmeal. A microplane or the fine side of a box grater will give you fluffy, perfect cheese that blends in seamlessly.
- Taste and season at the end. Since broth and Parmesan both contain salt, it’s best to add your final seasoning with salt and pepper after the oatmeal has finished cooking and you’ve stirred in the cheese. This prevents the dish from becoming overly salty.
How to Make Mushroom and Parmesan Garlic Oatmeal
Step 1: Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the finely chopped onion. You’ll want to cook this for about 3-4 minutes, stirring occasionally, until the onion turns soft and translucent. This gentle cooking sweetens the onion and forms the aromatic foundation of your dish.
Step 2: Add the minced garlic and sliced mushrooms to the pan. The trick here is to not overcrowd the pan—if your saucepan is small, you might need to cook the mushrooms in two batches. Cook, stirring only occasionally, for 5-7 minutes. You’ll notice the mushrooms will first release their liquid and then start to brown nicely. That browning is where all the incredible, savory flavor comes from.
Step 3: Now, stir in the rolled oats and fresh thyme. Toast them with the mushrooms for about a minute. You should smell a lovely, nutty aroma. This quick toasting step helps the oats retain a bit of texture and prevents them from becoming gummy later on.
Step 4: Carefully pour in the broth, give everything a good stir to combine, and then bring the mixture to a lively simmer. Once it’s bubbling, immediately reduce the heat to low and cover the saucepan with a lid. Let it cook gently for about 7-10 minutes. Resist the urge to stir too much—this allows the oats to cook evenly and become creamy.
Step 5: After 7 minutes, lift the lid and check the consistency. The oatmeal should be thick and creamy, with most of the liquid absorbed. If you prefer it a bit looser, you can add a splash more broth or water. If it’s too wet, cook for another minute or two uncovered.
Step 6: Turn off the heat. Now, stir in the milk or cream (if using) and the freshly grated Parmesan cheese. Stir vigorously until the cheese is completely melted and incorporated, creating a luxuriously creamy sauce. This is the time to taste and season generously with black pepper and only a little salt if needed.
Step 7: Divide the savory oatmeal into bowls and garnish immediately with an extra sprinkle of Parmesan, some fresh herbs like parsley or chives, and another crack of black pepper. Serve it hot—the comforting warmth is part of the magic.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
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 a wonderful textural contrast and a smoky flavor that pairs beautifully with the earthiness of the mushrooms.
- A soft-boiled or fried egg — Placing a perfectly runny-yolked egg on top turns this into a truly decadent meal. The yolk acts as a extra, rich sauce that’s simply irresistible.
Drinks
- A crisp, dry white wine — A glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the Parmesan and cleanses the palate with its bright acidity.
- A light-bodied lager — The carbonation and mild hop character of a lager are refreshing alongside the savory, umami-forward flavors, making it a great choice for a casual lunch.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the dish’s creaminess.
Something Sweet
- Dark chocolate and orange segments — A few squares of high-quality dark chocolate and some sweet, juicy orange segments offer a bittersweet, elegant finish that doesn’t feel too heavy.
- Lemon sorbet — A small scoop of tangy, refreshing lemon sorbet is the perfect palate-cleanser after the savory, cheesy oatmeal, leaving you feeling satisfied but not weighed down.
- Almond biscotti — The crunchy, nutty biscotti are lovely for dipping into a post-meal coffee or tea, providing a simple, not-too-sweet ending.
Top Mistakes to Avoid
- Using instant oats. They are processed to cook too quickly and will disintegrate into a gluey, unappealing paste in this savory application. The texture will be all wrong, so stick with old-fashioned rolled oats.
- Stirring constantly while simmering. I’ve messed this up before too… constantly stirring releases too much starch from the oats, which can make the final dish gluey instead of creamy. Let it do its thing with just an occasional stir.
- Adding the cheese while the heat is still on high. If the heat is too high when you add the Parmesan, the fats and proteins can separate, making the oatmeal greasy and causing the cheese to clump instead of melting smoothly.
- Underseasoning at the end. Broth and Parmesan provide salt, but black pepper and fresh herbs are your best friends here. Be bold with that pepper grinder right at the end to make all the flavors pop.
Expert Tips
- Tip: For an even deeper mushroom flavor, use a mix of mushrooms. Try adding some shiitake or oyster mushrooms along with the cremini. Their unique textures and more intense flavors will add a wonderful complexity to the dish.
- Tip: If you have some on hand, stir in a teaspoon of white miso paste along with the broth. It will dissolve easily and add an incredible layer of savory, umami depth that makes the oatmeal taste even more luxurious.
- Tip: Make it ahead for easy meals! This oatmeal reheats surprisingly well. Store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of extra broth or water to loosen it up to the perfect creamy consistency again.
- Tip: For a flavor boost, infuse your oil or butter at the beginning. Gently warm the oil with a sprig of rosemary or a pinch of red pepper flakes before adding the onion. This little step adds a subtle, aromatic background note that’s just lovely.
FAQs
Can I make this recipe vegan?
Absolutely! You can easily create a delicious vegan version. Simply use olive oil instead of butter, ensure your vegetable broth is vegan, and skip the milk/cream and Parmesan. For the cheesy flavor, stir in a tablespoon of nutritional yeast at the end—it provides a wonderfully cheesy, savory taste. You could also top it with a sprinkle of vegan Parmesan for an extra touch.
What’s the best way to reheat leftovers?
The stovetop is definitely your best bet. The microwave can make the oats a bit gummy. Just place the leftover oatmeal in a small saucepan over low heat. Add a tablespoon or two of water or broth to loosen it up, and stir gently until it’s warmed through. It will return to its original creamy texture perfectly.
Can I use steel-cut oats instead?
You can, but it requires a major adjustment. Steel-cut oats take much longer to cook and need more liquid. You’d need to simmer them for about 20-30 minutes, using roughly 50% more broth. The texture will be chewier and less creamy, more like a savory porridge or congee, which can also be delicious if that’s what you’re after!
My oatmeal turned out too thick. How can I fix it?
No problem at all! This is an easy fix. Simply stir in a little more hot broth, water, or milk, one tablespoon at a time, until it reaches your desired consistency. The oats continue to absorb liquid even after cooking, so you often need to add a splash when reheating or serving.
Is this dish gluten-free?
It can be, but you have to be careful. Oats are naturally gluten-free, but they are often processed in facilities that also handle wheat, leading to cross-contamination. If you require a strictly gluten-free meal, be sure to purchase oats that are certified gluten-free. Also, always double-check that your broth and other ingredients are gluten-free.
Mushroom And Parmesan Garlic Oatmeal
Discover savory Mushroom and Parmesan Garlic Oatmeal—a creamy, 30-minute meal perfect for brunch or dinner. Get the easy, comforting recipe now!
Ingredients
For the Ingredients
-
1 tbsp olive oil or unsalted butter
-
1 small yellow onion (finely chopped)
-
2 cloves garlic (minced)
-
200 g cremini or button mushrooms (sliced)
-
120 g old-fashioned rolled oats (not instant)
-
480 ml vegetable or chicken broth
-
60 ml whole milk or heavy cream (optional, for extra creaminess)
-
50 g freshly grated Parmesan cheese (plus more for serving)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
salt and freshly ground black pepper (to taste)
-
fresh chopped parsley or chives (for garnish)
Instructions
-
Start by heating the olive oil or butter in your saucepan over medium heat. Once it’s shimmering (or melted), add the finely chopped onion. You’ll want to cook this for about 3-4 minutes, stirring occasionally, until the onion turns soft and translucent. This gentle cooking sweetens the onion and forms the aromatic foundation of your dish.01
-
Add the minced garlic and sliced mushrooms to the pan. The trick here is to not overcrowd the pan—if your saucepan is small, you might need to cook the mushrooms in two batches. Cook, stirring only occasionally, for 5-7 minutes. You’ll notice the mushrooms will first release their liquid and then start to brown nicely. That browning is where all the incredible, savory flavor comes from.02
-
Now, stir in the rolled oats and fresh thyme. Toast them with the mushrooms for about a minute. You should smell a lovely, nutty aroma. This quick toasting step helps the oats retain a bit of texture and prevents them from becoming gummy later on.03
-
Carefully pour in the broth, give everything a good stir to combine, and then bring the mixture to a lively simmer. Once it’s bubbling, immediately reduce the heat to low and cover the saucepan with a lid. Let it cook gently for about 7-10 minutes. Resist the urge to stir too much—this allows the oats to cook evenly and become creamy.04
-
After 7 minutes, lift the lid and check the consistency. The oatmeal should be thick and creamy, with most of the liquid absorbed. If you prefer it a bit looser, you can add a splash more broth or water. If it’s too wet, cook for another minute or two uncovered.05
-
Turn off the heat. Now, stir in the milk or cream (if using) and the freshly grated Parmesan cheese. Stir vigorously until the cheese is completely melted and incorporated, creating a luxuriously creamy sauce. This is the time to taste and season generously with black pepper and only a little salt if needed.06
-
Divide the savory oatmeal into bowls and garnish immediately with an extra sprinkle of Parmesan, some fresh herbs like parsley or chives, and another crack of black pepper. Serve it hot—the comforting warmth is part of the magic.07
Not what you're looking for?
