Crab Stuffed Mushrooms En Croute
by Paula Deen
1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
18 uniform sized mushrooms, stems removed
1 box phyllo pastry (will need at least 18 sheets)
1/2 cup butter, melted
Salt and freshly ground black pepper
1 egg, beaten
Preheat oven to 400 degrees F.
Combine cheese and crabmeat 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 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 cooking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.