Crab Stuffed Mushrooms En Croute
By á-170456
Ingredients
- 1/2 cup herb flavored cheese (Boursin recommended)
- 1/2 cup finely-minced crabmeat (may use imitation)
- 18 uniform-sized mushrooms stem removed
- 1 box phyllo pastry (will need at least 18 sheets)
- 1/3 cup butter melted
- Salt to taste
- Freshly-ground black pepper to taste
- 1 egg beaten
Details
Servings 18
Preparation
Step 1
Preheat oven to 400 degrees.
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 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 about 15 minutes until pastry is crisp and golden. Serve hot.
This recipe yields 18 bundles.
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