Mushroom and Arugula Crêpes

Name: Mushroom and Arugula Crêpes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 170 grams cups (about arugula, rinsed and drained; 147 grams package Boursin cheese; 1 Tbsp butter or margarine; 8 packages d crêpes (9 in.); 454 grams sliced mushrooms; 118 milliliters shredded parmesan cheese

Mushroom and Arugula Crêpes might be just the side dish you are searching for. This recipe makes 4 servings with 269 calories, 12g of protein, and 22g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up arugula, d crêpes, parmesan cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a covered 10- to 12-inch nonstick frying pan over high heat, frequently stir mushrooms and butter until mushrooms are juicy, about 5 minutes.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Frying Pan

Uncover and stir often until liquid evaporates and mushrooms are lightly browned, about 5 minutes more.

Ingredients you will need

Mushrooms

Stir chopped arugula with mushrooms just until wilted, about 2 minutes.

Ingredients you will need

Mushrooms

Arugula

Remove from heat.

Stir Boursin cheese to soften. Spoon 1/8 of the cheese onto a quarter section of each crepe. Smash cheese down slightly (crepes tear easily). Mound 1/8 of the mushroom mixture over cheese on each crepe and sprinkle mushrooms equally with parmesan.

Ingredients you will need

Boursin Cheese

Mushrooms

Parmesan

Cheese

Crepes

Fold crepes in half over filling, then in half again to make a triangle. Set triangles, 3-layer side down, slightly apart in 2 nonstick or lightly oiled 10- by 15-inch pans.

Ingredients you will need

Crepes

Bake in a 400 oven until filling is hot in the center and crpe edges are crisp, about 6 minutes; switch pan positions after 3 minutes.

Equipment you will use

Oven