Breakfast

Mushroom and Parmesan Oats with Thyme

Name: Mushroom and Parmesan Oats with Thyme
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 50 g Rolled oats; 250 ml Vegetable stock; 120 g, sliced Mushrooms; 1 clove, about 3 g Garlic; A few sprigs Fresh thyme; 1 tsp (5 g) Olive oil; 15 g Parmesan; 1 large, about 55 g Egg; Plenty Black pepper

Mushrooms fried hard with garlic and thyme, oats cooked in the same pan with vegetable stock, parmesan and a poached egg. 21 g of protein for 406 kcal.

Calories: 406kcal
Protein: 21g
Fat: 19g
Carbs: 35g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Eggs
Celery

Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Mushroom and Parmesan Oats with Thyme, plated and ready to serve. — The finished recipe. Mushroom and Parmesan Oats with Thyme

Ingredients 1 to 6 for mushroom and parmesan oats with thyme arranged separately on a dark worktop. — Ingredients 1 to 6. 50 g Rolled oats (Dry weight.). 250 ml Vegetable stock (Made up from a cube or a pot.). 120 g, sliced Mushrooms. 1 clove, about 3 g Garlic. A few sprigs Fresh thyme. 1 tsp (5 g) Olive oil

Ingredients 7 to 9 for mushroom and parmesan oats with thyme arranged separately on a dark worktop. — Ingredients 7 to 9. 15 g Parmesan. 1 large, about 55 g Egg. Plenty Black pepper

Mushroom and Parmesan Oats with Thyme, preparation step 1: Fry the mushrooms in the oil over a high heat without moving them much for five minutes, until browned. Add the garlic and thyme leaves for the last minute. — Step 1. Fry the mushrooms in the oil over a high heat without moving them much for five minutes, until browned. Add the garlic and thyme leaves for the last minute.

Mushroom and Parmesan Oats with Thyme, preparation step 2: Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick. — Step 2. Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick.

Mushroom and Parmesan Oats with Thyme, preparation step 3: Poach the egg in a pan of barely simmering water for three minutes. — Step 3. Poach the egg in a pan of barely simmering water for three minutes.

The finished mushroom and parmesan oats with thyme. — Step 4. Stir the parmesan into the oats off the heat, set the egg on top and grind pepper over.

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Ingredients

Rolled oats50 g
Dry weight.
Vegetable stock250 ml
Made up from a cube or a pot.
Mushrooms120 g, sliced
Garlic1 clove, about 3 g
Fresh thymeA few sprigs
Olive oil1 tsp (5 g)
Parmesan15 g
Egg1 large, about 55 g
Black pepperPlenty

Method

Fry the mushrooms in the oil over a high heat without moving them much for five minutes, until browned. Add the garlic and thyme leaves for the last minute.
Add the oats and the stock, turn the heat down and simmer for five minutes, stirring, until thick.
Poach the egg in a pan of barely simmering water for three minutes.
Stir the parmesan into the oats off the heat, set the egg on top and grind pepper over.

Worth knowing

Mushrooms need a hot pan and space. Crowded, they stew grey and never brown, and the browning is the flavour in this bowl.
Parmesan is 400 kcal per 100 g, so 15 g is a lot of taste for 60 kcal. Grated fine, it goes further.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.