BRIE STUFFED MUSHROOMS EN CROUTE

By CheeseDiva

shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

1 Picture

Ingredients

1/3 cup butter, melted
1 box phyllo dough, (will need at least 18 sheets)
18 uniform sized mushrooms, stem removed
18 brie cubes
1/2 cup Boursin
1 egg, beaten

Details

Servings 18
Preparation time 20mins
Cooking time 35mins
Adapted from pauladeen.com

Preparation

Step 1

Preheat oven to 400°. Combine brie and Boursin and divide among the upside-down mushroom caps. Brush 8 phyllo sheets individually with melted butter. Cover with remaining sheets. Brush with melted butter again. Cut phyllo sheets into 6 squares. Place a mushroom, cheese side up in the center of each square. Season with salt and pepper. Lift sides of pastry over mushrooms to resemble small bundles and form a neck pinching edges together to seal. Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.