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Rosemary, Parmesan, Mushroom and Spinach Waffles Recipe

This Weekend Breakfast is Basically the Veggie Version of Chicken and Waffles

Over 85 percent of people in the UAE are deficient in Vitamin D and if you're one of those people, what you eat is just as important as getting outdoors often. Spinneys supermarket has introduced mushrooms packed with the stuff, so vegetarians can get the experience of chicken and waffles, without the meat. Here's a waffle-tastic recipe to help you incorporate Vitamin D into your diet.

Spinneys Rosemary, Parmesan, Mushroom and Spinach Waffles


Rosemary, Parmesan, Mushroom and Spinach Waffles Recipe


  1. 250g spinneysFOOD All-Purpose Flour
    1 tbsp baking powder
    1 tsp spinneysFOOD Caster Sugar
    3 spinneysFOOD Free Range Eggs
    425ml milk
    130g butter, melted
    100g parmesan, finely grated, plus extra to serve
    3 rosemary sprigs, leaves picked and finely chopped
    1 tbsp olive oil
    4 SpinneysFOOD Vitamin D-Enriched mushrooms, sliced
    200ml crème fraîche


  1. Preheat the waffle maker. Put the flour, baking powder, sugar and a pinch of salt in a bowl, stir to combine then make a well in the centre.
  2. Whisk together the eggs, milk, 115g butter, 80g parmesan and the rosemary.
  3. Pour the liquid into the flour mixture and whisk again to combine.
  4. Ladle an eighth of the mixture into the waffle maker and cook according to manufacturer’s instructions, until crisp and golden.
  5. Keep warm while you cook the remaining waffles; you need 8 in total.
  6. Put the oil and remaining butter in a large frying pan set over a medium-high heat. Add the mushrooms and cook for 3-4 minutes until softened.
  7. Remove from the heat then stir in the crème fraîche and remaining parmesan. Season.
  8. Arrange 4 waffles on a board. Divide the spinach among them, spoon over the mushrooms and top with the remaining 4 waffles.
  9. Place 4 cocktail sticks into each waffle to hold them together, then slice into 4 triangles and serve.
Image Source: Spinneys
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