Photo: Crab Stuffed Mushrooms En Croute Recipe
Ingredients
- 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
Directions
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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By Puff& Ollie
Omaha, NE
on August 14, 2012
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I have made these for two Christmas dinners, first as more of an amuse bouche; the second time as an appetizer/first course with a soup and small salad. Most of my family ADORES them (except the kids, who hate all shellfish. Oh well, more for the rest of us! They are sort of a lot of work but the second time I made them I flew along. I've even made them ahead of cooking time and placed them in the fridge with a damp dish towel over them. I've used another brand of pub cheese when Boursin wasn't available and they were excellent both times. My husband and I fight over the few leftover ones! Will DEFINITELY make again!
By joaner_11884703
Peotone, IL
on December 31, 2011
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I made these first a few years ago. They are now a staple at our New Year's Eve parties, and whenever I want a rich treat! I do not like spicy things, so I think the blend of crab and boursin is absolutely perfect. I also only use 4 sheets of phyllo for each "bundle" and cut it in 1/4 instead of 1/6, making it easier to wrap. I also mush down the tops, so that part of the phyllo can withstand the extra time! I use an advantium oven using the convection and they brown perfectly! They also taste marvelous with champagne!
By smartsi
Lee's Summi...
on December 26, 2008
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This was my first time to use phyllo dough and I could not believe how long it took to assemble these mushroom wraps. I could not find Boursin cheese so I used ricotta and added some extra herbs and spices as well as extra crab meat. The mushrooms needed to cook longer but the phyllo dough would not have made it through. The mushrooms let out a lot water, soaking the phyllo dough and making it very soggy. Despite my efforts in jazzing up the stuffing, it was still very bland to taste. Overall, I was not impressed with this dish and will not even attempt to make it again.
Read all 52 reviews