CRAB STUFFED MUSHROOMS EN CROUTE

By á-24329

Ingredients

• 1/2 c. herb flavored cheese (Boursin)
• 1/2 c finely minced crabmeat (may use imitation) I used canned
• 18 uniform sized mushrooms, stem removed
• 1 box phyllo pastry (18 sheets)
• 1/3 c butter, melted
• Salt and freshly ground pepper
• 1 egg, beaten

Preparation

Step 1

Combine cheese and crab in small bowl. Divide crab mixture among the upside-daown 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 eadh half into 3 pices to make 6 rectangles. Place a mushroom cheese side up, in the center of each sq. Season with salt and pepper. Lift sides 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 15 minutes until pastry is crisp and golden.
Serve hot.
I cut the butter in ½ and used olive oil for the other half, have also used all olive oil. Works just fine.