Mushroom-Crepe Cannelloni

Ingredients

• Mushroom filling:
• 1 teaspoon olive oil
• 2 (8-ounce) packages mushrooms, coarsely chopped
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon all-purpose flour
• 1/2 cup (2 ounces) part-skim ricotta cheese
• 1 tablespoon (1/4 ounce) grated fresh Parmesan cheese
• 1/2 teaspoon salt
• Dash of black pepper
• Parmesan sauce:
• 3 tablespoons all-purpose flour
• 1 1/4 cup 1% low-fat milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
• Cannelloni:
• 8 Basic Crepes
• Cooking spray
• 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
• 1 tablespoon (1/4 ounce) grated fresh Parmesan cheese
• Fresh chopped parsley (optional)

Preparation

1. To prepare mushroom filling, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; cook 5 minutes, stirring occasionally. Add oregano and garlic; sauté 1 minute. Add wine, and cook for 3 minutes or until liquid evaporates. Stir in tomato paste and 1 teaspoon flour. Remove from heat, and cool. Stir in ricotta cheese, 1 tablespoon Parmesan, 1/2 teaspoon salt, and black pepper.
   
2. To prepare Parmesan sauce, place 3 tablespoons flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Stir in 1/4 teaspoon salt and nutmeg. Place over medium heat; cook until thick (about 3 minutes), stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan. Keep warm.
   
3. Preheat oven to 425°F.
   
4. To prepare cannelloni, spoon 1/4 cup mushroom mixture in center of each crepe; roll up. Place, seam sides down, in each of 4 gratin dishes or in a 13 x 9-inch baking dish coated with cooking spray. Spoon half of tomatoes over crepes, and top with Parmesan sauce and remaining tomatoes. Sprinkle with 1 tablespoon Parmesan. Bake at 425°F for 15 minutes. Turn broiler on (do not remove dish from oven); broil 3 minutes or until cheese is lightly browned. Garnish with parsley, if desired.