In a shredder, place the spinach sauce, garlic clove and Parmesan cheese. Grind everything to a coarse sand.
Gradually add olive oil and mix until you get a moist paste, similar to a pesto. Reserve.
Place a medium skillet over the heat and let it heat up well. Spread the tapioca over the entire surface and wait for it to form the crepe. Make 4 uniform and smooth crepes. Reserve.
Without washing the pan, add a drizzle of olive oil and sauté the chopped onion finally until tender. Add the mushrooms, season with garlic powder and salt and cook until the mushrooms are very smooth. Add the spinach and mix well.
Spread the tapioca crepes with the spinach pesto and place a bed of mushrooms and spinach on top. Sprinkle with black pepper and close each crepe to create a half circle.