MUSHROOM CREPE FILLING RECIPES

Name: Savory Mushroom, Spinach & Cheese Crepes
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 12 crepes, 4 serving(s)
Ingredients: 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

SAVORY MUSHROOM, SPINACH & CHEESE CREPES RECIPE - FOOD.…

Savory Mushroom, Spinach & Cheese Crepes Recipe - Food.… image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Total Time 48 minutes

Prep Time 20 minutes

Cook Time 28 minutes

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 439.1, FatContent 34.1, SaturatedFatContent 16.2, CholesterolContent 72.3, SodiumContent 605.2, CarbohydrateContent 10.2, FiberContent 3.4, SugarContent 4.7, ProteinContent 26.9

SAVORY MUSHROOM, SPINACH & CHEESE CREPES RECIPE - FOOD.…

Savory Mushroom, Spinach & Cheese Crepes Recipe - Food.… image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Total Time 48 minutes

Prep Time 20 minutes

Cook Time 28 minutes

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

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.

More about "mushroom crepe filling recipes"

SAVORY MUSHROOM, SPINACH & CHEESE CREPES RECIPE - FOOD.COM

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.
From food.com
Reviews 5.0
Total Time 48 minutes
Calories 439.1 per serving

Serve warm.

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