Portabella Waffles with Balsamic Syrup
Recipe courtesy of the Mushroom Council and mushroominfo.com
2009 Taste of Home Every Day Every Way Recipe Contest Winner
David Bridges, Shreveport, LA
Yield: 16 (nutritional information based on a 2 waffle serving)
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, 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
1-1/2 cups milk 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 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 pureed. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and pureed 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.
Per serving: Calories: 536; Total Fat: 40g; Saturated Fat: 15g; Cholesterol: 107mg; Sodium: 476mg; Protein: 11g; Total Carbohydrate: 33g; Dietary Fiber: 1g