Savoury porridge is not just a great breakfast alternative – it’s a filling, healthy meal at any time of day. We like this delicious Mushroom, Spinach & Thyme oats with parmesan and gremolata as a late supper, or for a quick lunch on a busy day. I’ve served this  on a grilled field mushroom, which makes it look even less porridgey!  As oats is low GI, the energy is released more gradually, providing great energy source for kids playing sports or weekend gardening – and it keeps you feeling full for longer, so it’s a perfect meal for the fridge-raiders!


Mushroom, Spinach and Thyme Porridge with Parmesan & Gremolata

  • 1 cup of rolled oats
  • 2 1/2 cups of water
  • A pinch of salt
  • 1 Tblspn Olive oil or Butter
  • 250 gms of mixed Mushrooms
  • 1 small onion, peeled, halved and thinly sliced
  • 1 clove of garlic, crushed
  • 1 sprig of fresh or 1/4 tspn dried thyme
  • A couple of handfuls of baby spinach
  • Chilli (optional)
  • Salt and pepper
  • Parmesan cheese, grated (optional)
  • Gremolata
  • 1/2 bunch finely chopped parsley
  • grated rind of 1 lemon
  • 1 clove of garlic, finely chopped

Put the oats, water and salt into a saucepan and cook over a medium heat for 10-15 minutes or until cooked to your liking – add more water if you like your oats runnier.

Meanwhile in a fry pan over medium heat add the tblspn of oil or butter – when hot, fry the sliced onions for 2-3 minutes before you add the garlic, fresh or dried thyme and then add the mushrooms. Cook for a few minutes, stirring often until the mushrooms are cooked through and are golden brown.

Add some salt and pepper to taste.

Now add the Spinach and stir until wilted.

Fold the mushroom and spinach mixture through the oats.

If using Chili or grated Parmesan, add now & stir to combine.

Put into bowls and sprinkle with grated or shaved parmesan and gremolata.

Alternatively surprise your guests and serve the “oatsotto” on a Portobello Mushroom – either grill or oven bake the required number of large portobellos & pile the oats in the middle of the Mushrooms, top with shaved Parmesan and Gremolata.

Serve with a glass of pinot grigio or pinot gris, and await surprised and delighted reactions!!!!