Crab Stuffed Mushrooms En Croute

By BobC-2

Ingredients

• 1/2 cup Boursin herb flavored cheese
• 1/2 cup finely minced crabmeat
• 18 uniform sized mushrooms, stems removed
• 1 box phyllo pastry (will need at least 18 sheets)
• 1/3 cup butter melted
• salt and pepper
• 1 egg beaten

Details

Servings 18
Preparation time 25mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 400F

Combine cheese and crab in a small bowl. Divide crab mixture among the upside-down mushroom caps stuffing the mushrooms. Carefully lay 6 sheets of phyllo dough on top of one another, brushing every other sheet with melted butter. Cut phyllo lengthwise down the center and then cut each half into 3 pieces to make 6 rectangles. Place a mushroom, cheese side up, in the center of each square. Season with salt and pepper. Lift side of pastry over mushrooms to resemble small bundles and form a neck, pinching edges together to seal. Repeat the entire procedure 2 more times.

Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot