Savory Mushroom, Spinach and Cheese Crepes - Strabanzer Photography

From a Genius Kitchen recipe.   http://www.geniuskitchen.com


INGREDIENTS

About 8 - 12 crepes (mine were about 7" diameter).     If you want to make your own as I did there is a recipe here:

http://www.strabanzer.com/The-Biker-Bistro/Biker-Bistro-Entrées-Light-Dishes/Basic-Crepes

3 tablespoons extra virgin olive oil

1 ¼ lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whatever)

¼ cup fresh flat-leaf parsley, finely chopped

1 tablespoon fresh thyme leave

1 large or 2 small garlic cloves, finely chopped

salt & pepper to taste

10 oz fresh spinach (about one good-sized packet)  washed, stemmed & coarsely chopped

5 oz crumbled goat cheese

2 cups shredded mozzarella cheese


METHOD

Make your crepes (if you are making your own) and keep them warm and covered with a tea towel.

Heat the oil in a large skillet until hot but not smoking.

Add all the mushrooms 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 about 1 minute.

Reduce heat to medium and stir in the spinach.

Cover & cook until just wilted, about 2 more minutes.

Uncover and  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 13" x 9" baking dish.

Sprinkle mozzarella cheese over the top.

Cover the dish with foil and heat until cheese melts, about 15 minutes.

Serve warm.

Alpharetta,    02/13/2018<br />
This work is licensed under a Creative Commons Attribution-<br />
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