Ingredients

• 1 tbsp butter
• 1 cup sliced cremini mushrooms
• 1 garlic clove, minced
• 1 tsp fresh thyme leaves
• 1 cup chopped baby spinach
• 2 cups vegetable broth
• 1 cup old-fashioned rolled oats (gluten-free)
• 1/4 tsp red pepper flakes
• 1/4 cup crumbled goat cheese
• Salt and pepper to taste

Preparation

In a medium skillet, melt the butter over medium-high heat. Add the mushrooms and cook until they have softened and begin to brown, about 4 to 5 minutes. Add the garlic, thyme, salt, and pepper. Cook until they become fragrant, about 30 seconds. Add the spinach and cook until it is wilted, about 2 minutes. Add the broth, oats, and red pepper flakes. While stirring, bring the mixture to a simmer and continue to cook until all of the liquid has been absorbed, about 5 to 6 minutes.
Serve immediately topped with the crumbled goat cheese or store in the refrigerator for up to 5 days.