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Wild Mushroom & Goat Cheese Filling

Active Time: 50 minutes
Total Time: 50 minutes • Fills: 12 crêpes

4 tablespoons Schnucks unsalted butter, divided
4 large shallots (about 6 ounces), thinly sliced (about 1-1/4 cups)
1-1/2 pounds baby bella, oyster, shiitake and/or white mushrooms, sliced (about 8 cups)
1/3 cup dry sherry
1 package (2/3 ounce) fresh chives, chopped (about 1/4 cup), divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1 package (8 ounces) chèvre (goat cheese), crumbled (about 1-1/2 cups)

1. In nonstick 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add shallots; cook 5 to 8 minutes or until soft and translucent, stirring occasionally. Add mushrooms and remaining 2 tablespoons butter; cook 8 to 10 minutes or until mushrooms are lightly browned. Add sherry; cook 5 minutes, stirring to loosen any browned bits from bottom of skillet. Stir in 3 tablespoons chives, salt and pepper. Makes about 3 cups.

2. To assemble, place 1 crêpe on work surface; spoon about 1/4 cup filling down center of crêpe. Sprinkle 1-1/2 tablespoons cheese over filling. Fold sides of crêpe over filling and secure with wooden pick. Top with 1/2 tablespoon remaining cheese and sprinkle with some remaining chives. Repeat with remaining crêpes and filling.

Filling for each crêpe (about 1/4 cup): about 116 calories, 7 g total fat (5 g saturated), 18 mg cholesterol, 311 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g sugars, 5 g protein