Cut onion tops lengthwise into 1/8-inch-wide strips to form 8 ties. Drop green onion strips in boiling water, and cook for 10 seconds or until limp.
Drain onion strips; set aside. Chop white portion of each onion.
Melt butter in a medium nonstick skillet over medium heat.
Add chopped onions and mushrooms; cook 5 minutes or until mushrooms release their moisture and darken.
Add wine to pan; cook 2 minutes or until liquid almost evaporates.
Remove from heat; stir in cheese and next 5 ingredients (through pepper).
Preheat oven to 35
Spoon 1/3 cup mushroom mixture into the center of 1 crepe. Gather edges of crepe, and crimp to seal, forming a purse. Tie 1 green onion strip around crimped top of bundle. Repeat procedure with remaining crepes, mushroom mixture, and green onion strips.
Place bundles in a 13 x 9-inch baking dish coated with cooking spray.
Bake at 350 for 15 minutes or until crepes are thoroughly heated.
