Crab Stuffed Mushrooms En Croute

Discussion in 'Food and nutrition' started by -, Aug 3, 2005.

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    Crab Stuffed Mushrooms En Croute

    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

    Preheat oven to 400 degrees F.
    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.

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