Crab Stuffed Mushrooms En Croute

Recipe Ingredients

1/2 cup	73g / 2.6oz	Herb flavored cheese
		= (Boursin recommended)
1/2 cup	31g / 1.1oz	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	65g / 2.3oz	Butter - melted
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg - beaten

Recipe Instructions

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.

Source:
PAULA'S HOME COOKING with Paula Deen - (Show # PA-1B16) - from the TV FOOD NETWORK

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