Crab Stuffed Mushrooms En Croute
Yesterday at the produce stand i got a big package of beautiful large fresh mushrooms, perfect for stuffing! in looking around for a recipe to use them with, i came across this one from paula deen.
Steps
Preheat oven to 400 degrees f.
Pan spray a baking sheet.
In a small bowl , combine the cheese and crab.
Place crab mixture in each of the upside-down mushroom caps , using all of the mixture.
On a dry surface , lay down a sheet of phyllo , brush it with a light coating of melted butter , then lay another sheet on top and repeat until youve done 6 sheets.
With a sharp knife , cut the prepared phyllo lengthwise down the center , then each half into 3 pieces youll have made 6 rectangles.
In the center of each cut piece of phyllo , place a mushroom cheese-side-up , then season with salt and freshly ground pepper.
Carefully lift the sides of the cut phyllo over the stuffed mushroom so that they resemble small bundles , then gently twist the top of each and pinch a little so that it seals.
Steps four through seven prepare 6 of the 18 mushrooms repeat those steps until youve used all 18 of the mushrooms.
Place the mushroom bundles on the pan sprayed baking sheet and brush with beat.
Ingredients
boursin cheese, crab, mushrooms, phyllo pastry, butter, salt & freshly ground black pepper, egg