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Herbed Wild Mushroom Bundles

Yield 8 servings (serving size: 1 bundle)
The earthy flavors of these crepes will make a great side dish to accompany grilled beef, roast pork, or sautéed chicken breast. Or serve three bundles as a meatless entrée.

Ingredients

  • 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
  • 8 Herbed Crepes
  • Cooking spray

Nutrition Information

  • calories 92
  • caloriesfromfat 29 %
  • fat 3 g
  • satfat 1.5 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 4.9 g
  • carbohydrate 12.4 g
  • fiber 1.5 g
  • cholesterol 38 mg
  • iron 1.3 mg
  • sodium 236 mg
  • calcium 48 mg

How to Make It

  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 350°.

  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 350° for 15 minutes or until crepes are thoroughly heated.