Herbed Wild Mushroom Bundles

Herbed Wild Mushroom Bundles Recipe
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.


8 servings (serving size: 1 bundle)

Recipe from

Cooking Light

Nutritional 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


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


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.

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).

Preheat oven to 350°.

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.

Cynthia Nims,

Cooking Light

June 2006
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