Shelly's Recipe

CRAB STUFFED MUSHROOMS EN CROUTE

Category: Stuffed Mushrooms

1/2 cup herb flavored cheese
1/2 cup finely minced crabmeat
18 uniform sized mushrooms, stems removed
1 box phyllo pastry
1/3 cup butter, melted
Salt and pepper
1 egg, beaten

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 on another, brushing every other sheet with melted butter. Cut phyllo lengthwise down the center and the 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 or until pastry is crisp and golden. Serve hot.