Crab Stuffed Mushrooms En Croute

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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!

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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.

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Really easy to make and tasted wonderful!!!

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These are absolutely fabulous.

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Paula's muschrooms were the greatest. Easy to make. They vanished in minutes, my guests loved them.

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Excellent taste and presentation

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These were absolutely outrageous. Great flavor and easy to make.

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Even though I tried to add some additional spice to the Boursin, they were a little bland. In order to cook the mushrooms they should have been in 25-30 minutes but the phyllo could not take that. Mushrooms give off LOTS of water so my next try will be to pre-cook the stuffed mushrooms, allow to cool THEN wrap in phyllo and bake.

Not enough bang for the buck

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These mushrooms are soooo good
I make them all time now
they are so easy and take no time at all
one time I used garlic butter on the dough it was very good.....
THANKS

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Need pizazz. The taste was just to bland for us from Texas.