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Portobello Waffles with Balsamic Syrup

 Portobello Waffles with Balsamic Syrup
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
8 ServingsPrep: 40 min. Cook: 5 min./batch


  • 1 cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 bacon strips, chopped
  • 1/2 cup butter, softened
  • 1/3 cup crumbled goat cheese
  • 1/2 pound portobello mushrooms, stems removed, 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


  • 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.

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Portobello Waffles with Balsamic Syrup (continued)

Directions (continued)

  • 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 very 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).