Savory Mushroom, Spinach &Amp; Cheese Crepes

We are pesky pescatarians who eat mostly plant-based meals.

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

Directions at food.com

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