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

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.