Cream Cheese Spinach Mushroom Crepe Filling Recipes

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CREPES WITH SPINACH, BACON AND MUSHROOM FILLING



Crepes with Spinach, Bacon and Mushroom Filling image

I took three different crepe recipes and combined them to come up with a real winner!

Provided by SUZAINEE

Categories     Breakfast and Brunch     Crepes     Savory

Time 1h5m

Yield 4

Number Of Ingredients 15

1 recipe Basic Crepes
6 slices bacon
1 tablespoon unsalted butter
½ pound fresh mushrooms, sliced
3 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese
salt and pepper to taste
⅔ cup chicken broth
2 eggs
½ cup lemon juice
salt and pepper to taste

Steps:

  • Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
  • In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes.
  • In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste.
  • Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Nutrition Facts : Calories 445 calories, Carbohydrate 17.9 g, Cholesterol 160 mg, Fat 35.6 g, Fiber 3.5 g, Protein 15.9 g, SaturatedFat 15.6 g, Sodium 784.6 mg, Sugar 5.5 g

MUSHROOM CREPES



Mushroom Crepes image

For a delicious French-style brunch, give these savory crepes with sautéed mushrooms and spinach a try! A gourmet meal that's easy to prepare!

Provided by Jessica Gavin

Categories     Breakfast

Time 1h50m

Number Of Ingredients 17

1 cup all-purpose flour
¼ teaspoon kosher salt (or table salt)
2 large eggs
¾ cup whole milk
¾ cup water (room temperature, divided)
2 tablespoons unsalted butter (plus more for cooking)
2 tablespoons unsalted butter (or olive oil)
½ cup red onion (or shallots, ¼-inch dice)
1 tablespoon fresh thyme (chopped, or 1 teaspoon dried)
1 tablespoon minced garlic
16 ounces brown mushrooms (¼-inch thick slices, about 5 cups)
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups baby spinach
⅓ cup heavy cream
1 cup shredded gruyere cheese (or parmesan)
2 teaspoons minced parsley (plus more for garnish)

Steps:

  • In a medium bowl, whisk together the flour and salt.
  • In a separate medium bowl, whisk the eggs. Add the milk and ½ cup water, whisk to combine.
  • Microwave the 2 tablespoons of butter on high power in 30 seconds intervals until just melted, stirring to dissolve any pieces. It should not be above 140ºF (60ºC) when added to the batter or the eggs will curdle.
  • Make a well in the flour mixture. Add the melted butter. Gradually add the liquid egg mixture. Constantly whisk until a smooth batter forms. Alternatively, in a blender, add the eggs, milk, ½ cup water, flour, salt, and melted butter. Blend on medium speed until smooth, about 40 to 45 seconds.
  • Strain the batter into a medium bowl to remove any clumps. Cover and refrigerate for 1 hour.
  • Once chilled, whisk in about ¼ cup of water to thin out the consistency. It should be similar to cream in texture.
  • Heat a 10-inch nonstick skillet over medium heat for 1 minute. Add ½ teaspoon butter, swirling to coat the pan. When melted, wipe the excess with a paper towel. There should be a thin film in the pan, coating the bottom and sides.
  • Add a ¼ cup (60ml) of the batter to the 6 o'clock position of the skillet. Moving quickly, lift the skillet, tilt it slightly to coat the pan, and then swirl several times in a circular motion to evenly cover the entire skillet. Fill in any holes with batter as needed.
  • Place the pan back over the heat. Cook until the edges pull away from the skillet and lightly golden brown underneath, about 45 seconds to 1 minute. Use a spatula to loosen. Use either your fingers or spatula to flip and cook until the bottom sets, about 10 to 30 seconds. Transfer the crepe to a plate.
  • Stack the crepes on top of each other to keep warm while making the next batch, loosely cover with foil.
  • Cook the remaining batter, wiping the pan clean and adding a thin layer of butter between each crepe.
  • In a large skillet melt the butter over medium heat. Add the red onions and thyme, cook until fragrant, 1 minute. Add the minced garlic, saute for 30 seconds.
  • Add the sliced mushrooms, salt, and black pepper. Sauté until the mushrooms release all their water, about 5 to 6 minutes.
  • Add the baby spinach, stir and cook until wilted, 1 to 2 minutes.
  • Remove the pan from the heat, stir in the cream and parsley. Season with salt and pepper to taste.
  • Evenly fill each crepe with the mushroom mixture, about ⅓ cup, and sprinkle some gruyere cheese on top. Fold over each side to close. Garnish with parsley, serve immediately.

Nutrition Facts : Calories 250 kcal, Carbohydrate 16 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 95 mg, Sodium 453 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SAVORY MUSHROOM, SPINACH & CHEESE CREPES



Savory Mushroom, Spinach & Cheese Crepes image

Out of my favorite book by Marie Simmons, Pancakes A to Z. Her husband John's recipe for a savory crepe filling. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Posted for Zaar World Tour 5. Prep time is an estimate & does not include making homemade crepes.

Provided by Tinkerbell

Categories     Breakfast

Time 48m

Yield 12 crepes, 4 serving(s)

Number Of Ingredients 10

12 (6 inch) crepes (pre-made or homemade with one of the crepe recipes posted on Zaar)
3 tablespoons extra virgin olive oil
1 1/4 lbs mushrooms, rinsed, trimmed and thinly sliced (about 8 cups of any combination of white button, shiitake, oyster, portobello, chanterelles or whate)
1/4 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh thyme leave
1 garlic clove, finely chopped
salt & pepper, to taste
1 (10 ounce) package fresh spinach, washed, stemmed & coarsely chopped
5 ounces goat cheese, crumbled
2 cups mozzarella cheese, shredded

Steps:

  • Make crepes if using homemade & set aside.
  • Preheat oven to 350°F.
  • Heat the oil in a large skillet until hot enough to sizzle a slice of mushroom. Add the mushrooms all at once and cook, stirring, over medium-high heat until they begin to brown. About 10 minutes.
  • Stir in the parsley, thyme, garlic, salt & pepper. Cook for 1 minute.
  • Reduce heat to medium and stir in the spinach. Cover & cook until just wilted, about 2 minutes.
  • Uncover & add the goat cheese, stirring until melted.
  • Spoon mixture down the center of each crepe. Roll up crepes and arrange side by side in a 13x9 baking dish. Sprinkle with mozzarella cheese.
  • Cover pan with foil and heat until cheese melts, about 15 minutes.
  • Serve warm.

MUSHROOM CREPES WITH CREAM SAUCE



Mushroom Crepes With Cream Sauce image

These are very rich and delicious crepes. I made this for my husband for our very first Valentine's Day when we were dating - let's just say that we've been together for over 20 years! This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. Enjoy!

Provided by Nif_H

Categories     Vegetable

Time 50m

Yield 18 filled crepes, 9 serving(s)

Number Of Ingredients 10

18 crepes (using Basic Crepe Batter)
1/2 cup butter
1/2 cup plain flour
1 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 cups cream
2/3 cup parmesan cheese, grated
4 cups mixed mushrooms, sliced
3/4 cup butter
salt and pepper

Steps:

  • Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
  • For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
  • Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
  • Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
  • For the filling:.
  • Saute the mushrooms in half the butter for about 5 minutes.
  • Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
  • Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
  • Bake in a 350F oven for 1/2 hour or until heated through.

Nutrition Facts : Calories 593.6, Fat 60.6, SaturatedFat 38, Cholesterol 192.2, Sodium 633.1, Carbohydrate 8.8, Fiber 0.2, Sugar 0.2, Protein 6.2

CREPE FILLING



Crepe Filling image

A sweet crepe filling that's creamy, rich and reminiscent of cheesecake. Only 4 ingredients and 5 minutes to make!

Provided by Jamielyn Nye

Categories     Breakfast     Dessert

Time 5m

Number Of Ingredients 4

8 ounces cream cheese (, softened)
1/4 cup granulated sugar (, or powdered sugar )
1 teaspoon vanilla extract
1 cup whipped cream

Steps:

  • Beat the cream cheese, sugar and vanilla until smooth. Then mix in the pre-made (or store bought) whipped cream. Mix just until smooth.
  • Spread on top of crepes and add desired toppings.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 76 kcal, Carbohydrate 4 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 49 mg, Sugar 4 g

HAM AND SPINACH CREPES



Ham and Spinach Crepes image

Corn bread crepes hold a creamy, ham-and-cheese filling in this special brunch item. I appreciate that they're made the night before. In the morning, I just pop them in the oven and start brewing the coffee!-Diane Nemitz, Ludington, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 11 servings.

Number Of Ingredients 19

1-1/2 cups milk
1 cup water
5 large eggs
1/4 cup canola oil
2 cups all-purpose flour
1 package (8-1/2 ounces) cornbread/muffin mix
FILLING:
4 green onions, chopped
2 tablespoons butter
1 pound finely chopped fully cooked ham
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) reduced-fat cream cheese, cubed
2 tablespoons Dijon mustard
1/2 teaspoon ground nutmeg
1/8 teaspoon pepper
TOPPING:
3/4 cup dry bread crumbs
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese

Steps:

  • In a large bowl, whisk the milk, water, eggs and oil. Combine flour and cornbread mix; add to egg mixture and mix well. Cover and refrigerate for 1 hour., For filling, in a large skillet, saute onions in butter until tender. Add the ham, spinach, cream cheese, mustard, nutmeg and pepper. Cook and stir until cheese is melted. Remove from the heat; keep warm., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed., Spoon about 3 tablespoons of filling down the center of 22 crepes (save remaining crepes for another use). Roll up and place seam side down in two 13x9-in. baking dishes. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 20 minutes., Combine topping ingredients. Remove foil; sprinkle topping over crepes. Bake 5 minutes longer or until heated through.

Nutrition Facts : Calories 501 calories, Fat 26g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 1120mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.

SPINACH CHICKEN CREPES RECIPE



Spinach Chicken Crepes Recipe image

Chicken crepes with spinach and mushrooms make a delicious and savory breakfast or brunch meal.

Provided by Cheryl Najafi

Categories     lunch

Time 1h

Number Of Ingredients 15

5 oz package baby spinach
1/4 cup water
2 Tbsp unsalted butter
1/2 medium yellow onion (diced)
3 cloves garlic (minced)
8 oz mushrooms (sliced)
1/2 tsp salt
1/4 cup white wine (optional)
1 tsp dried thyme leaves
2 cups chicken (cooked, diced or shredded)
3/4 cup low-sodium chicken broth
8 oz cream cheese
1/4 cup Parmesan cheese (grated)
8 - 9 crepes (prepared)
1/2 cup mozzarella cheese (shredded)

Steps:

  • Combine baby spinach and water in large skillet then place over medium heat. Heat spinach, tossing occasionally until completely wilted and achieves a uniform, dark green color. Transfer spinach to colander to drain and cool.
  • Return skillet to medium heat to melt butter. Add onions then cook for about 3-4 minutes, until they are translucent and tender. Add garlic, mushrooms and salt then toss to coat evenly with butter. Let cook for about 8 minutes-until the mushrooms are cooked and the liquid has completely evaporated. Add white wine (if using) and thyme then cook for about 2 minutes, until completely evaporated. If you're not using wine, continue on to the next step.
  • Add thyme, diced or shredded chicken and chicken broth then bring to a bubble. Continue cooking for about 5-6 minutes until the liquid has reduced by at least half. Reduce heat to low then stir in the cream cheese and Parmesan. Squeeze as much liquid as possible from the spinach, coarsely chop then stir it into the sauce. Once cheese melts and the spinach has incorporated, remove skillet from the heat then preheat the oven to broil.
  • Coat a 9" x 13" casserole dish with cooking spray and set aside. Place approximately ½ cup of filling into the center of each crepe then roll up like a burrito. Arrange filled crepes in casserole dish then top with shredded mozzarella cheese.
  • Place crepes under the broiler for 1½-2 minutes just to melt cheese and brown it slightly, but don't walk away! Keep an eye on these while they are under the broiler because they can burn quickly! Remove from oven and serve immediately. Enjoy!

Nutrition Facts : Calories 424 kcal, Carbohydrate 22 g, Protein 26 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 208 mg, Sodium 692 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

BAKED SPINACH MUSHROOM CREPES WITH CHEESE SAUCE



Baked Spinach Mushroom Crepes with Cheese Sauce image

The Baked Spinach Mushroom Crepes with Cheese Sauce recipe out of our category Pancake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h

Yield 4

Number Of Ingredients 20

400 milliliters Whipped cream
freshly grated Nutmeg
50 grams Gruyere
salt
white peppers
50 grams butter
2 eggs
200 milliliters milk
100 grams Pastry flour
1 Tbsp freshly chopped parsley
1 Tbsp scallions
1 Tbsp sunflower oil
salt
peppers
40 grams butter
300 grams Spinach (rinsed and trimmed)
200 grams button Mushroom (trimmed and thinly sliced)
50 grams Gruyere (grated)
salt
white peppers

Steps:

  • For the crepes, heat butter in a skillet until golden brown, about 2 minutes, and let cool. Mix eggs, milk, flour, 4 pinches of salt and pepper in a blender for about 1 minute. Add browned butter to egg mixture and mix about 30 more seconds. Stir chives and parsley into egg mixture and set aside.
  • For the filling, melt half of the butter in a large skillet, add spinach and stir over high heat until spinach is wilted. Season spinach mixture with salt and pepper, squeeze and set aside in a bowl.
  • Heat remaining butter in skillet and sauté mushrooms, stirring constantly, for about 2 minutes. Season mushrooms with salt and pepper, stir in spinach and cheese and set aside.
  • In a large (preferably nonstick) skillet, fry egg mixture into 8 thin crepes. Grease pan with oil after each crepe. Fry crepes until golden brown on both sides.
  • Preheat oven to 200°C (approximately 400°F). Spread spinach mixture up centers of crepes, roll up firmly and place side-by-side in a baking dish. Boil cream and let simmer for 1-2 minutes. Season cream with salt, pepper and nutmeg, pour over crepes and sprinkle with cheese. Bake crepes until golden brown, about 20 minutes. Serve crepes immediately.

MUSHROOM CREPES



Mushroom Crepes image

These mushroom crepes are a delicious savory crepes idea. Thin and delicate crepes filled with flavorful mushrooms, onions, garlic, spinach, and cheese.

Provided by Aleksandra

Categories     Breakfast     Main Course

Time 45m

Number Of Ingredients 18

1 cup flour (125g) (spooned and leveled)
3 large eggs
3/4 cup milk
1/2 cup water
2 tablespoons melted butter (or vegetable oil)
1 teaspoon thyme
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
pinch of black pepper
butter (for cooking the crepes)
3 tablespoons frying oil
4 shallots (or 2 medium onions)
4 cloves garlic
1 teaspoon thyme
1 1/2 lbs (700g) mushrooms, button, cremini, or fresh wild mushrooms
2 handfuls spinach (90g)
1 1/2 cups shredded Gruyere cheese (150g or 5 1/2 ounces, or sharp cheddar)
salt and pepper (to taste)

Steps:

  • Add all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand.
  • Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
  • Prepare the ingredients: Cut the mushrooms into 1/4-inch (5mm) slices (cut bigger mushrooms in half and then into slices). Chop the shallots, finely chop the garlic. Wash thoroughly spinach and chop it roughly into smaller pieces. Shred the cheese on the large holes of a box grater.
  • Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the shallots, cook for 2-3 minutes until soft. Add the garlic and thyme, cook for 30 seconds. Transfer the onion with garlic to a large bowl.
  • Heat another 1 tablespoon of oil over high heat, add 1/2 of the mushrooms in an even layer. Don't stir for the first 1-2 minutes then stir from time to time and cook the mushrooms until the water is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms. Transfer the mushrooms to the bowl with onions.
  • Add the spinach to the pan and cook it briefly until lightly wilted. Transfer to the bowl.
  • Add the shredded cheese to the bowl, season the filling with salt and pepper, stir until combined.
  • Whisk the crepe batter before using. Add a small amount of butter (about 1/2 teaspoon) to a non-stick skillet/pancake pan and heat the butter over medium heat (high heat if you don't have a powerful stovetop) until it's melted and the pan is well-heated.
  • Keeping the pan in your left hand (not on the burner) and the bowl with batter in your right hand, pour a small amount of batter into the pan, tilting and swirling the pan until a thin layer of batter coats the bottom of the pan. You can also pour in the batter with a measuring cup (1/4 cup) or with a ladle if that's more convenient for you, although the amount of batter needed will vary depending on the size of the pan.
  • Cook the crepe for about 30 seconds or until the edges are looking dry and the bottom is light brown (lift the crepe with a spatula to check).
  • Slide a flexible silicone spatula under the crepe and flip it on the other side. Cook for about 10 seconds. Transfer to a plate. Repeat with the remaining batter.
  • Place some of the filling on one half of the crepe. Fold the crepe in half then again in half creating a triangle (you can also roll them up if you wish).
  • Heat a small amount of butter in the pan, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 273 kcal, ServingSize 1 serving

CREAMY MUSHROOM CREPE FILLING



Creamy Mushroom Crepe Filling image

Provided by Food Network Kitchen

Categories     main-dish

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley.

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  • Melt the butter in a small skillet. While it's melting, whisk the flour, eggs, sugar and 1/4 cup of milk. Stir in the melted butter, remaining 1/4 cup of milk and whisk until smooth and thin.
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  • Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
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Estimated Reading Time 4 mins
  • Whisk the egg into the flour in a large bowl. Add the milk a little at a time, whisking until smooth before adding more. Season with a little salt and pepper.
  • Lightly grease a frying pan with a little of the butter, and place over a medium-low heat. Add about a quarter of the pancake batter, and swirl the pan gently until it is evenly coated with the batter. Cook for a few minutes, until the pancake has released itself from the pan (it should move when you gently shake the pan), and the underside is lightly browned. Flip the pancake with a spatula, and repeat with the other side.
  • Transfer the crêpe to a plate, and place in the oven (set to a very low temperature) to keep warm while you repeat with the remaining pancake batter.
  • Heat the oil in a different frying pan, and add the mushrooms and garlic. Cook over a medium heat for a few minutes, until the mushrooms have softened. Remove from the heat, and add the cream cheese and grated cheddar. Mix well until the cheddar has melted.


SAVORY CREPES WITH SPINACH AND CHEESE - BALKAN LUNCH BOX
2019-04-23 Coat baking pan with oil and place one crepe on the bottom. Spread 2-3 tablespoons of the filling over the crepe evenly. Repeat until you run out of crepes and …
From balkanlunchbox.com
Ratings 1
Calories 808 per serving
Estimated Reading Time 6 mins
  • In a medium mixing bowl combine all crepe ingredients (except oil). Blend on high with a hand mixer for 2-3 minutes, or until smooth. Turn the mixer off and use the rubber scraper to scrape bits of flour from bowl sides. Blend again for 1-2 minutes. (Optional: leave batter in fridge for a couple of hours before frying crepes.)
  • Heat the crepe pan on high. When the pan is hot, dip a paper towel in oil and coat the pan with it. Using a ladle, pour 1/2 cup batter onto the pan and quickly swirl it around until batter coats the pan evenly. Fry on medium to medium high for about 1 min and 15 seconds on each side. Transfer to a plate.
  • Make the filling by combining all ingredients in a medium mixing bowl and whisking until completely integrated.


SKINNY SPINACH & CHEESE CREPES — THE SKINNY FORK
2013-08-18 Crepe Batter: 1 Large Egg 3 Large Egg Whites 1/2 C. Fat Free Milk 1/2 C. Heart Healthy Bisquick 1 C. Fresh Baby Spinach, Chopped. Crepe Filling: 1/2 C. Fat Free Mozzarella, Shredded Finely 1/2 C. Reduced Fat Parmesan, Shredded Finely 1 C. Fresh Baby Spinach, Chopped Salt & Pepper to Taste. Directions:
From theskinnyfork.com
Estimated Reading Time 2 mins


SPINACH AND CREAM CHEESE STUFFED MUSHROOMS - DECORWIKI ...
Creamy Spinach-Stuffed Mushrooms Recipe by Tasty top tasty.co. Add the spinach, cook until it wilts. Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined. Take a spoonful of the spinach mixture and fill each mushroom top. Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the ...
From decorwiki.com


CHEESY BAKED CREAM OF MUSHROOM CHICKEN - ALL INFORMATION ...
Cream of Mushroom Chicken Bake with Cheese - Sizzling Eats tip www.sizzlingeats.com. 1 can Campbell's Condensed Cream of Mushroom Soup 1/2 cup chicken stock 1 cup sour cream 2 ounces onion soup mix 6 ounces Muenster Cheese Instructions Preheat oven to 350 degrees. Brown the Chicken Dredge chicken in flour. In a skillet on medium-high heat, add 3 …
From therecipes.info


SPINACH AND CHEESE CREPES - ALL INFORMATION ABOUT HEALTHY ...
Spinach and Cheese Crepes Recipe - Food.com top www.food.com. Combine all ingredients for crepes in food processor, blender or bowl. (all but cheese) Mix until you have a smooth thin batter. Cover and let rest for 30 minutes. Add reserved spinach. Purée until blended. Heat a 10-inch nonstick skillet or crepe pan over medium heat. Brush pan ...
From therecipes.info


CREPES WITH SPINACH AND CHEESE FILLING - ALL INFORMATION ...
Crepes with Spinach and Cheese Filling - Everyday Healthy ... best www.everydayhealthyrecipes.com. How to fold crepes with spinach.The simple answer is - any way you like! You can spread the filling mixture over the crepe and just roll. Or you could fold the crepes into triangle shapes as I have done in this Polish cheese crepes ().. Alternatively fold …
From therecipes.info


CREAM CHEESE SPINACH MUSHROOM CREPE FILLING RECIPES
Remove the stems from the mushrooms. Place the top half on a baking sheet. Mince the stems. Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes. Add the spinach, cook until it wilts. Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
From tfrecipes.com


5 DELICIOUS CREPE RECIPES YOU NEED TO TRY | NEWSBYTES
2022-01-11 Beat mascarpone cheese, sugar, and espresso and spread the filling on the crepes. #4. Chicken, spinach and mushroom crepes . This chicken, spinach, and mushroom crepe recipe is wholesome and ...
From newsbytesapp.com


MUSHROOM SPINACH CREPES RECIPES
CREAM CHEESE SPINACH MUSHROOM CREPE FILLING RECIPES. 2016-06-03 · Healthy Crepe Recipes; Mushroom & Spinach Crepes; Mushroom & Spinach Crepes. Rating: 4.2 stars. 5 Ratings. 5 star values: 2 ; 4 star values: 2 ; 3 star values: 1 ; 2 star values: 0 ; 1 star values: 0 ; … From eatingwell.com 5/5 (5) Total Time 1 hr 10 mins. Process whole-wheat flour, …
From tfrecipes.com


CREAM CHEESE STUFFED MUSHROOM RECIPES - DECORWIKI ...
Inquiries Related to cream cheese stuffed mushroom recipes That People Also Ask. Users searching cream cheese stuffed mushroom recipes will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 26 Jan 2022. The above search results can partly answer users' queries, however ...
From decorwiki.com


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