May's Foodie Extravaganza theme is mushroom. I always look forward to making something to share to fit the theme, but it is always SO hard for me to decide what to make. I love mushrooms, so you would think it would be easy. A couple of my favorites are on the blog already. MiMi's Mushroom Flatbread gets requested frequently, but it has already been posted. These Garlic Grilled Mushroom Skewers were amazing, but they are already up as well. Cori's Sausage Stuffed Mushrooms are the first thing to go when she brings them to a party, but we already shared that one too.
Then it hit me. Crepes! Chicken and mushroom stuffed crepes are delicious. They sound fancy, but really aren't hard to make. It would be perfect and a little bit different. So, I went to work making crepes. Once they were done, I was committed. So, I called MiMi and Pops and invited them over for lunch. This recipe makes a LOT and we were going to need reinforcements!
After sauteing the mushrooms in batches, you mix them in with shredded chicken and some bechamel. Adjust your salt and pepper and get to rolling.
See, it makes a lot! You can make the crepes a day or two ahead of time even and do this part the afternoon of your dinner party. Then all you have to do is bake them off when your guests are ready to eat. It is a perfect dinner party food!
Smother them with some more bechamel and pop them into the oven. They will come out a little crispy on the edges, warm and gooey in the middle. Delicious if you ask me!
Chicken and Mushroom Stuffed Crepes
2 T butter
1 lb mushrooms, sliced (I used button, but you can use your favorite)
2-3 cups poached chicken, shredded
salt and pepper
1 recipe lemon rosemary bechamel
1 recipe crepes
- In a large saucepan, melt 1/4 of the butter. Add about 1/4 of the mushrooms and brown. Remove from pan and continue browning the mushrooms in batches until they have all been browned.
- Stir the mushrooms, chicken and about 1/3 of the lemon rosemary bechamel together. Adjust your salt and pepper to your liking.
- Preheat the oven to 450 F and spray your baking dishes. I used one 9x13" pan and one 8x8" pan.
- Take a crepe and arrange some filling down the middle. Roll the crepe around the filling and place seam side down in prepared dish. Repeat until crepes and filling are gone.
- Spoon remaining bechamel over the stuffed crepes.
- Bake at 450 F for about 20 minutes. The bechamel should be bubbly and the filling hot all the way through.
Just look at all the wonderful Mushroom recipes being shared today!
- Cheesy Mushroom Chicken by Fearlessly Creative Mammas
- Chicken and Mushroom Stuffed Crepes by Cooking with Carlee
- Crusted Seafood Mushroom Caps by The Freshman Cook
- Duxelles by Food Lust People Love
- Marinated Mushrooms by Making Miracles
- Mushroom and Chorizo Ragu by Cookin' and Craftin'
- Mushroom Bread Pudding by A Day in the Life on the Farm
- Mushroom Leek Chinese Dumplings by The Joyful Foodie
- Mushroom Stroganoff with Herb Spaetzle by Caroline's Cooking
- Mushroom Zoodles and Cheese;by Brunch with Joy
- Portabella and Butternut Squash Crepes by Cherishing A Sweet Life
- Rántott Gomba - Hungarian Fried Mushrooms by Tara's Multicultural Table
- Ravioli with Mushrooms and Brussels Sprouts by Sew You Think You Can Cook
- Shiitake Bruschetta by Culinary Adventures with Camilla
If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board . We hope you will enjoy the recipes we are sharing this month.