Ingredients Jump to Instructions ↓

  1. 1 cup balsamic vinegar

  2. 2 tablespoons brown sugar

  3. 2 bacon strips, chopped

  4. 1/2 cup butter, softened

  5. 1/3 cup crumbled goat cheese

  6. 2 large portobello mushrooms (8 ounces), cubed

  7. 2 tablespoons olive oil

  8. 1-3/4 cups all-purpose flour

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon baking soda

  11. 1/2 teaspoon dried thyme

  12. 1/2 teaspoon pepper

  13. 1/4 teaspoon salt

  14. 2 eggs

  15. 1-1/2 cups plus 2 tablespoons milk

  16. 1/2 cup canola oil

Instructions Jump to Ingredients ↑

  1. Portobello Waffles with Balsamic Syrup Recipe photo by Taste of Home 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.

  2. 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.

  3. 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).


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