Portobello Waffles With Balsamic Syrup

• 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

1. 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 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.
3. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with goat cheese butter and balsamic syrup.

balsamic vinegar, brown sugar, bacon, butter, goat cheese, portobello mushrooms, olive oil, flour, baking powder, baking soda, thyme, pepper, salt, eggs, milk, canola oil

Taken from www.tasteofhome.com/recipes/portobello-waffles-with-balsamic-syrup/ (may not work)