Herbed Wild Mushroom Bundles

• 6 green onions
• 1 1/2 teaspoons butter
• 1 3/4 cups diced shiitake mushroom caps (about 4 ounces)
• 1 1/3 cups diced oyster mushrooms (about 4 ounces)
• 1 (8-ounce) package cremini mushrooms, coarsely chopped
• 1/3 cup dry white wine
• 1 tablespoon 1/3-less-fat cream cheese
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons minced fresh chives
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 1/8 teaspoon freshly ground black pepper
• Cooking spray

1. Remove green tops from green onions. Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp. Drain onion strips; set aside. Chop white portion of each onion.
2. Melt butter in a medium nonstick skillet over medium heat. Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Remove from heat; stir in cheese and next 5 ingredients (through pepper).
3. Preheat oven to 350u0b0.
4. Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips. Place bundles in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350u0b0 for 15 minutes or until crepes are thoroughly heated.

green onions, butter, shiitake mushroom, oyster mushrooms, cremini mushrooms, white wine, cream cheese, parsley, fresh chives, salt, thyme, freshly ground black pepper, cooking spray

Taken from www.myrecipes.com/recipe/herbed-wild-mushroom-bundles (may not work)