Savory Mushroom, Spinach & Cheese Crepes

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

Directions

1. 1

   Make crepes if using homemade & set aside.

2. 2

   Preheat oven to 350°F.

3. 3

   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. 4

   Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.

5. 5

   Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.

6. 6

   Uncover & add the goat cheese, stirring until melted.

7. 7

   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.

8. 8

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

9. 9

   Serve warm.