Portobello waffles

Portobello waffle

Portobello waffles


  • 4 portobello mushrooms
  • 250 g baby button mushrooms
  • 100 g feta cheese
  • oil, salt and pepper

For the tomato salad:

  • 2–3 tomatoes
  • parsley
  • half a spring onion
  • juice of one lemon

For the waffles (makes 4 or 5):

  • 120 ml milk
  • 1 tablespoon of yogurt
  • 2 eggs
  • 150 g flour
  • 1 teaspoon of baking powder
  • salt

Place the ingredients for the waffle batter into a mixing bowl and beat until smooth. Allow the mixture to rest for 15 minutes, then cook the waffles. This quantity of batter will make 4 or 5 waffles.

Rinse the mushrooms under running water. Cut the portobello mushrooms into slices and leave the baby mushrooms whole. Season with salt and pepper and fry in a little oil.

To make the tomato salad, mix together the diced tomatoes and diced spring onion and sprinkle with the parsley and lemon juice.

Pile the fried mushrooms onto the waffles, sprinkle with feta cheese, then serve with the tomato salad.

A scrumptious brunch for a lazy Sunday morning!