Savory Mushroom Bread Blintzes

• 2 pounds baby bella mushrooms chopped
• 1 large onion diced
• 4 cloves garlic chopped
• 2 stalks celery diced
• 4 tablespoons olive oil
• 1/4 cup fresh herbs(you can use rosemary, thyme, sage or whatever you like)
• 1 teaspoon kosher salt or more to taste
• 1/4 teaspoon freshly ground pepper or more to taste
• 1/4 cup goat cheese
• 1 loaf sliced white bread
• 2 sticks butter melted

1. To prepare the mushroom filling,saute the onion and garlic in the olive oil for 2-3 minutes, then add the celery and cook another 2 minutes. Add the mushrooms and cook 5 minutes or till mushrooms release their juices. Continue cooking a few minutes longer until the juices have mostly evaporated. Add the herbs, salt and pepper.
2. Put the mushroom mixture in a colander and drain(save the mushroom juices....delicious in soup or pasta). Add the goat cheese to mushroom mixture and mix well. Transfer mixture to food processor and pulse for 30-40 seconds.
3. Cut the crusts off of the white bread.Place a slice of bread between two pieces of wax paper and using a rolling pin flatten out the bread. Using a pastry brush, brush the bread with the melted butter, put a teaspoon of the mushroom filling along the edge of the bread and roll up. Place on a tray with the seam side down. Brush the outside of blintz with melted butter. Continue this process with the rest of the bread. Refrigerate the tray for 2 hours. Then cut the blintzes in half. At this point you can place them back on the tray and when frozen store in a plastic bag. To bake the bread blintzes, simply assemble on baking tray and bake in 350 oven for 10-15 minutes or till golden brown.

baby bella mushrooms, onion, garlic, stalks celery, olive oil, fresh herbsyou can, kosher salt, freshly ground pepper, goat cheese, white bread, butter

Taken from food52.com/recipes/11081-savory-mushroom-bread-blintzes (may not work)