"Hunger is the best sauce in the world."--Cervantes

Crab Stuffed Mushroom En Croute Recipe

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This recipe for Crab Stuffed Mushroom En Croute, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jandie McSweet
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. herb flavored cheese (recommend: Boursin)
1/2 c. finely minced crabmeat (may use imitation)
18 uniform sized mushrooms, stem removed
1 box phyllo pastry (will need at least 18 sheets)
1/3 c. butter, melted
Salt and freshly ground pepper
1 egg, beaten

Directions:
Directions:
Preheat oven to 400.

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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