Savory Mushroom, Spinach & Cheese Crepes

• (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)12
• extra virgin olive oil↗3 tablespoons
• mushrooms↗1 1⁄4 lbs

  rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)

• fresh flat-leaf parsley↗1⁄4 cup

  finely chopped

• fresh thyme leave↗1 tablespoon
• garlic clove↗1

  finely chopped

• salt & pepper

  to taste

• fresh spinach↗1

  washed, stemmed & coarsely chopped

• goat cheese↗5 ounces

  crumbled

• mozzarella cheese↗2 cups

  shredded

Step-by-step instructions

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.