RICOTTA MUSHROOM CREPES

Makes: 4 servings

Ingredients:

Ingredients:
Prepared crepes (available at grocery store)
Portabella mushroom filling (recipe below)
Gourmet tomato sauce (available at grocery store)
4 oz. balsamic vinegar
4 green onions, sliced with tops reserved
For the Filling:
3 medium portabella mushroom caps, cleaned and washed
1/2 cup shredded mozzarella cheese 
2 large eggs, beaten
1/2 cup grated parmesan cheese 
2 cloves garlic, finely chopped
1 tsp. rosemary, freshly chopped (or 1/2 tsp. dried)
Salt & fresh ground pepper to taste
 

Directions:

Preheat oven to 400° F. Clean the mushrooms by using a spoon and scraping away the gill underside of the cap. Rinse caps under cold water to remove dirt. Dice into ¼-inch cubes. Sauté in 1 tsp. oil in a non-stick skillet. As they start to soften add garlic, rosemary, salt and pepper. Cook until soft. Set aside to cool. Mix ricotta, shredded mozzarella, eggs and parmesan in bowl, fold in cooled mushrooms. Divide into 4 equal amounts. Assemble purses by spooning filling onto center of crepe and pulling up sides of crepe evenly. Tie with green onion top, sliced thin. Use remaining part for garnish. Bake bundles on non-stick cookie sheet for 10-15 minutes, or until crisp and hot through center. Reduce the balsamic vinegar to a syrup consistency by simmering in small sauce pan. Spoon preheated tomato sauce onto plate. Place ricotta purse on sauce. Drizzle balsamic around purse. Garnish with fresh green onion slices and serve.
Ricotta Mushroom Crepes