Crab Stuffed Mushrooms En Croute (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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Ingredients:
1/2 cup herb flavored cheese (recommended: boursin) |
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 and freshly ground pepper |
1 egg, beaten |
Directions:
1. Preheat oven to 400 degrees F.
2. 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.
3. Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.
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