Crab Stuffed Mushrooms
- 1/2 c. Boursin cheese
- 1/2 c. finely minced crabmeat
- 20 uniformed sized mushrooms, stems removed
- 1 box phyllo pastry
- 1/2 c. butter, melted and 1/4 c. olive oil
- salt
- freshly ground pepper
- Preheat oven to 400u0b0. Combine cheese and crab in a small bowl. Divide crab mixture among the upside down mushroom caps, stuffing the mushrooms. Brush 1 phyllo sheet with the butter/olive oil mixture. Cover with another sheet and brush with more melted butter. Make 7 layers. Cut phyllo sheets into 4 squares. Place mushroom, cheese side up, in the center of each square. Season with salt and pepper. Repeat 5 more times to make 20 squares. Lift sides of pastry over mushrooms to resemble small bundles and form a "neck, " pinching edges together to seal. Place on a greased baking sheet and brush with beaten egg. Bake for about 15 minutes until pastry is crisp and golden. Serve hot.
boursin cheese, crabmeat, mushrooms, phyllo pastry, butter, salt, freshly ground pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=19125 (may not work)