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Portobello Waffles with Balsamic Syrup Recipe

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For a delightful breakfast or brunch surprise, serve crisp golden waffles that feature portobello mushrooms and bacon in the batter. They're topped with tangy goat cheese butter and a drizzle of balsamic vinegar. (This creative recipe took first place in the Mushrooms Every Day, Every Way contest "Fun Fungi" category).—David Bridges, Shreveport, Louisiana

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Portobello Waffles with Balsamic Syrup Recipe

Prep: 40 min. Cook: 5 min./batch

Yield: 8 Servings

40 5 45

Ingredients

1 cup balsamic vinegar
2 tablespoons brown sugar
2 bacon strips, chopped
1/2 cup butter, softened
1/3 cup crumbled goat cheese
2 large portobello mushrooms (8 ounces), cubed
2 tablespoons olive oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
2 eggs
1-1/2 cups plus 2 tablespoons milk
1/2 cup canola oil

Directions

In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.
In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup. Yield: 16 waffles (1 cup butter and 1/3 cup syrup).

Originally published as Portobello Waffles with Balsamic Syrup in Mushrooms Every Day, Every Way January 2009

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Reviews for Portobello Waffles with Balsamic Syrup (8)

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Portobello Waffles with Balsamic Syrup

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Reviewed on Apr. 08, 2011 by wombatt

wow when i grow up i hope i'm perfect

Reviewed on Mar. 20, 2011 by joybell15

It sounds wonderful, I intend to give it a try.

It seems to me that kmkasprzak and wombatt need to take lessons in English and spelling before criticizing others. Such awful grammar and spelling shouldn't even get you out of the 3rd grade. I think you should take your own advise.

Reviewed on Mar. 20, 2011 by cbear9264

Wow! Savory and sweet and completely satisfying. Not your usual stuicky sweet breakfast fare. Will serve this for a baby shower brunch next month.

Reviewed on Mar. 19, 2011 by MerGan

SOUNDS GREAT!! I haven't tried it but intend to! I know how pleasing the combination of salty and sweet, savory and sweet can be. Can't wait to try it!!!

Reviewed on Mar. 19, 2011 by wombatt

YOUR MISSING OUT. BUT IF YOUR NOT GOING TO TRY IT THEN DON'T SPEEK JUST SIT DOWN WITH YOUR PB AND J AND SHUT UP AND LET OPEN MINDED PEOPLE ENJOY

Reviewed on Mar. 19, 2011 by kmkasprzak

If you haven't tried the recipe why do you rate it so negative. Also if you don't like some of the ingrediants the same goes. Maybe others are more adventurest than you.

Reviewed on Mar. 19, 2011 by wwv111354

Rest assured, I could never rate this because it would never see the light of day in my house. Mushrooms are bad enough, but vinegar syrup??? Ain't gonna happen.

Reviewed on Feb. 16, 2010 by mommy32693

it was graet it was so pleasing to the eye to i loved it ,JUST DONT ADD MUSHROOMS EWWWWWWWWW