Next, mix the mushrooms and garlic in with a bit of Chevre, sour cream, and finely diced basil. Season with salt and pepper (you may not need much salt if any), and place it in the refrigerator to cool while you finish the rest of the dish.
Next, make an omelette (directions here), then transfer the finished omelette to a flat work surface and unroll it.
Cut it into two even rectangles, then layer your cheese stuffing on one end of each piece, and roll them up. Also, try to get the cheese to evenly fill the entire omelette.