Open Shop Sorted

Breakfast recipe

Creamy Mushroom Spinach Savoury Oat Bowls with Parsley

No ratings yet

A warm savoury oat breakfast with garlicky mushrooms, spinach, cheddar, parsley, and soft eggs for a filling start.

Start planningStart cookingIngredients
30 min430 kcal4 base servingsBreakfastVegetarianSavoury
ContainsEgg, Milk
Allergy and dietary checks

Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.

Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: porridge oats, mushrooms, eggs, spinach

Dietary fit: Vegetarian, Lower Sugar

Serving tip: For a softer heat, swap extra black pepper for a squeeze of lemon if you have one open.

Mushroom spinach savoury oat bowls with poached eggs, cheddar, and parsley.

Image: Shop Sorted generated asset

Ingredients

What you need

  • 240g porridge oats
  • 300g chestnut mushrooms
  • 4 eggs
  • 120g baby spinach
  • 80g cheddar cheese
  • 1 bunch spring onions
  • 15g fresh parsley
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

You'll also need

saucepan, wide frying pan, small saucepan, knife, chopping board, grater, slotted spoon

Method

Step by step

Up to 8 clear steps
  1. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for prepare the toppings.
    Step 1

    Prepare the toppings

    Slice the chestnut mushrooms, finely slice the spring onions, grate the garlic, finely chop the parsley, and grate the cheddar cheese. Crumble the vegetable stock cube into a jug with 900ml boiling water and stir until dissolved.

    8 min
  2. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for cook the mushrooms.
    Step 2

    Cook the mushrooms

    Heat 1 tablespoon olive oil in a wide frying pan over a medium-high heat. Add the mushrooms, spring onion whites, garlic, black pepper, and a pinch of salt, then fry for 6 to 7 minutes until the mushrooms are browned at the edges and their liquid has evaporated.

    7 min
  3. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for cook the oats.
    Step 3

    Cook the oats

    Put the porridge oats and hot vegetable stock in a saucepan over a medium heat. Simmer for 5 to 6 minutes, stirring often, until creamy and thick enough to hold a spoon trail.

    6 min
  4. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for add spinach and cheese.
    Step 4

    Add spinach and cheese

    Stir the baby spinach, half the cheddar, and half the mushroom mixture into the oats for 1 to 2 minutes until the spinach wilts. Taste and season with a little more black pepper if needed.

    2 min
  5. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for cook the eggs.
    Step 5

    Cook the eggs

    Bring a small saucepan of water to a gentle simmer. Crack in the eggs one at a time and poach for 3 to 4 minutes until the whites are set and the yolks are still soft, then lift out with a slotted spoon.

    5 min
  6. Creamy Mushroom Spinach Savoury Oat Bowls with Parsley cooking guide image for serve the bowls.
    Step 6

    Serve the bowls

    Divide the savoury oats between bowls. Top with the remaining mushrooms, poached eggs, remaining cheddar, spring onion greens, and parsley.

    2 min