For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.
- Portion size 6 servings
- Credits : Holiday Celebrations: 2007
MethodGrease 13- x 9-inch (3 L) glass baking dish; set aside.
In heatproof bowl, cover porcini mushrooms with 2/3 cup (150 mL) boiling water; let stand until softened, 20 minutes. Drain, reserving liquid. Chop mushrooms.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl; set aside.
Add half of the butter to pan and melt over medium-high heat; sautee soaked and fresh mushrooms, onion, salt and pepper until tender and liquid is evaporated, about 5 minutes.
Return chicken to pan. Stir in cream cheese, sage and reserved soaking liquid; simmer over medium heat until smooth and chicken is no longer pink inside, about 3 minutes. Stir in all but 2 tbsp (25 mL) of the Parmesan; let cool slightly.
Spoon about 1/3 cup (75 mL) filling in line along centre of each crepe. Roll up and arrange snugly, seam side down and in single layer, in prepared pan. (Make-ahead: Cover with foil and refrigerate for up to 24 hours; bake for 10 minutes longer, uncovering for last 15 minutes.)
Melt remaining butter; brush over crepes. Sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until heated through, about 35 minutes.
Spoon Tomato Red Pepper Sauce onto each plate; top with 2 crepes.
Nutritional facts Per serving: about
- Sodium 1112 mg
- Protein 34 g
- Calories 594.0
- Total fat 31 g
- Cholesterol 217 mg
- Saturated fat 14 g
- Total carbohydrate 47 g
- Iron 30.0
- Folate 52.0
- Calcium 23.0
- Vitamin A 36.0
- Vitamin C 107.0