Ingredients
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12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
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3 tablespoons extra virgin olive oil
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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)
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1/4 cup fresh flat-leaf parsley, finely chopped
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1 tablespoon fresh thyme leave
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salt & pepper, to taste
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1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
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5 ounces goat cheese, crumbled
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2 cups mozzarella cheese, shredded
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1 garlic clove, finely chopped
Instructions
- 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.
- 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.