Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Crab Stuffed Mushrooms En Croute




Source of Recipe


Recipe courtesy Paula Deen


List of Ingredients




1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
20 uniform sized mushrooms, stem removed
1 box phyllo pastry
1/3 cup butter, melted
Salt and freshly ground pepper
1 egg, beaten


Recipe



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. Brush 1 phyllo sheet with melted butter, cover with another sheet, and brush with more melted butter. Cut phyllo sheets into 4 squares. Place a mushroom, cheese side up, in the center of each square. Season with salt and pepper. Repeat 5 more times to make a total of 20 squares.

Lift sides of pastry over mushrooms to resemble small bundles and form a "neck," pinching edges together to seal. Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.