Breakfast
Freeflourish
Gluten-Free Savory Breakfast Porridge with Mushrooms and Herbs
By Freeflourish Editorial TeamPublished Apr 10, 2026 | Updated Jul 1, 2026
American-inspired
30 mins
glutenfreedairyfreegrainfreelowcarbfamilyfriendlykidfriendlyeasy30minutesorlesscomfortfoodbreakfast
Gluten-Free Savory Breakfast Porridge with Mushrooms and Herbs with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
4
- 1 medium head cauliflower, chopped into florets (about 4 cups cauliflower rice)
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 1/2 teaspoon sea salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, crushed
- 1 1/2 cups vegetable broth (gluten-free, low-sodium)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1/4 cup unsweetened coconut cream or coconut milk (for creaminess and dairy-free alternative)
- Fresh lemon juice, to taste (about 1 teaspoon)
- Optional toppings
- avocado slices, cooked bacon bits (omit for vegetarian/vegan), or a soft-boiled egg for non-vegan
Instructions
-
Prepare cauliflower rice by pulsing cauliflower florets in a food processor until it achieves the texture of coarse rice. Set aside.
-
Heat olive oil in a large skillet over medium heat. Add the diced onion and saute for 3-4 minutes until translucent.
-
Add minced garlic and sliced mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
-
Season the mushroom and onion mixture with 1/4 teaspoon salt, black pepper, smoked paprika, dried thyme, and crushed rosemary. Stir well to combine.
-
Add cauliflower rice to the skillet and stir to incorporate with the mushroom mixture.
-
Pour in the vegetable broth and bring to a gentle simmer. Cover and cook for 10 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
-
Remove the lid and stir in the coconut cream, fresh parsley, chives, and dill if using.
-
Adjust seasoning by adding the remaining 1/4 teaspoon salt and lemon juice to brighten flavors. Stir well and cook uncovered for another 2-3 minutes until creamy and heated through.
-
Serve warm topped with optional avocado slices, crispy bacon bits, or a soft-boiled egg for extra protein.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave with a splash of gluten-free broth or coconut milk. Freezing is possible for up to 1 month, but the cauliflower texture will soften after thawing.
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