Savory Oatmeal with Mushrooms, Shallots and Rosemary

Savory oatmealRecipe by Charna Sheinfeld, Nutrition Intern

Serves 4


2 shallots, finely diced
6-8 white button mushrooms, sliced
1 clove garlic, minced
1 cup quick cooking oats
1/2 cup low fat or fat free milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon dried rosemary
Dash pepper

  1. Spray a pan with non-stick spray. Add diced shallots and a dash of salt. Saute 3-4 minutes stirring every so often to ensure even heating.
  2. Add sliced mushrooms. Cover pan and cook 3-4 minutes on medium heat. Uncover once or twice in between and stir to ensure even heating.
  3. Add minced garlic and allow to heat for 30 seconds. Incorporate with the shallots and mushrooms.
  4. Remove shallots and mushrooms from the pan and set aside.
  5. Using the same pan, add oats, milk, water and salt. Bring to a boil.
  6. Lower the heat and cook for another 2-3 minutes or until the oatmeal reaches your desired consistency.
  7. Add the cooked shallots and mushrooms, rosemary and pepper to taste.
  8. Optional: garnish with parsley and low fat feta cheese.


Serving Size: 1/2 cup
Nutrition Facts:
Calories: 100
Total Fat: 1.5 gm
Saturated Fat: 0 gm
Monounsaturated Fat:  0 gm
Polyunsaturated Fat: 0.5 gm
Cholesterol: 0 mg
Protein: 5 gm
Carbohydrate: 17 gm
Dietary Fiber : 2 gm
Sodium: 310 mg

Bonnie R. Giller, MS, RD, CDN, CDE  • BRG Dietetics & Nutrition, P.C. • (516) 486-4569

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  1. […] This dish will remind you of a creamy risotto, but its much quicker to make! Check out my recipe here for savory oatmeal with mushrooms, shallots and […]

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