Appetizers

Mushroom, Spinach & Cheese Crepes

sheri huels
July 02, 2013
150

These are melt in your mouth delicious

6
12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
3 tablespoons extra virgin olive oil
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded
Make crepes if using homemade & set aside. Preheat oven to 350°F. Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes. 4 Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes. Uncover & add the goat cheese, stirring until melted. Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese. Cover pan with foil and heat until cheese melts, about 15 minutes. Serve warm.
Nutritions

Calories
400

Sodium
567mg
23% DV

Fat
29g
46% DV

Protein
25g
50% DV

Carbs
4g
1% DV

Fiber
1g
6% DV
Baked