Savory Mushroom, Spinach & Cheese Crepes

• 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

1. Make crepes if using homemade & set aside.
2. Preheat oven to 350u0b0F.
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. Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
5. Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
6. Uncover & add the goat cheese, stirring until melted.
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. Cover pan with foil and heat until cheese melts, about 15 minutes.
9. Serve warm.

crepes, extra virgin olive oil, mushrooms, parsley, thyme, garlic, salt, fresh spinach, goat cheese, mozzarella cheese

Taken from www.food.com/recipe/savory-mushroom-spinach-cheese-crepes-373390 (may not work)