French · Lunch
Mushroom and Cheese Crepe Wrap
A single buckwheat crepe folded around sautéed mushrooms, melted Gruyère, and shallot, finished with fresh parsley and lemon juice. The filling is built in one pan over medium-high heat so the mushrooms brown rather than steam, then wrapped for an easy handheld lunch.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
543Calories
22.4gProtein
35.2gFat
34.2gCarbs
4.8gSugar
4.4gFiber
638mgSodium
106mgChol
19.3gSat Fat
780mgPotassium
542mgCalcium
2.6mgIron
1mcgVitamin B12
7.3mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Slice the mushrooms, thinly slice the shallot, mince the garlic, and grate the Gruyere onto a plate.
2
Saute
Melt the butter in a skillet over medium-high heat, add the shallot and cook 2 minutes until softened.
3
Saute
Add the mushrooms and garlic, cook 6 to 7 minutes stirring occasionally until browned and liquid evaporates.
4
Build
Lay the crepe flat, scatter Gruyere over half, spoon the warm mushroom mixture on top, then fold and roll.
5
Finish
Scatter the parsley over top, squeeze the lemon juice, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g mushroom
- 22 buckwheat crepe (about 9 inch/23cm, store-bought or homemade)
- 3 oz86g Gruyere cheese
- 11 shallot
- 2 clove2 clove garlic
- 2 tbsp28g butter
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
