Herbed Wild Mushroom Bundles

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

Preparation

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.