Creamy Mushroom-Stuffed Crepes

• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• 1-1/2 lb. (675 g) cremini mushrooms, sliced
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3/4 cup 25%-less-sodium chicken broth
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 12 crepes (8 inch)
• 1/4 cup Kraft 100% Parmesan Shredded Cheese

1. Heat oven to 350 degrees F.
2. Heat dressing in large deep skillet on medium heat.
3. Add mushrooms and onions; cook and stir 8 min.
4. or until onions are crisp-tender and mushrooms release most of their liquid.
5. Stir in chicken broth; bring to boil.
6. Whisk in cream cheese product; cook and stir 3 min.
7. or until melted.
8. Spoon about 1/4 cup mushroom mixture onto half of each crepe; fold in half, then fold in half again.
9. Place in 13x9-inch baking dish sprayed with cooking spray.
10. Repeat with remaining crepes, overlapping in dish as needed to form even layer.
11. Top with Parmesan; cover.
12. Bake 20 to 22 min.
13. or until heated through, uncovering after 15 min.

italian dressing, cremini mushrooms, onion, philadelphia, crepes, cheese

Taken from www.kraftrecipes.com/recipes/creamy-mushroom-stuffed-crepes-175464.aspx (may not work)