Crab Stuffed Mushrooms En Croute

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 18 bundles
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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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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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