Crab Stuffed Mushrooms En Croute

Yesterday at the produce stand I got a big package of beautiful large fresh mushrooms, perfect for stuffing! In looking around for a recipe to use them with, I came across this one from Paula Deen.

• Ready In: 35 mins
• Serves: 8
• Yields: 18 mushroom bundles

Ingredients

• 1⁄2 cup boursin cheese (herb flavored cheese, check out the recipe for Boursin-Homemade #60795)
• 1⁄2 cup  finely minced  crab (although Paula says "may use imitation" I much prefer real crab)
• 18  large mushrooms, size suitable for stuffing, brushed off well and stems removed
• 18  sheets phyllo pastry
• 1⁄3 cup butter, melted
•  salt & freshly ground black pepper
• 1  egg, beaten

Directions

1. Preheat oven to 400 degrees F; pan spray a baking sheet.
2. In a small bowl, combine the cheese and crab.
3. Place crab mixture in each of the upside-down mushroom caps, using all of the mixture.
4. On a dry surface (you can use a lightly floured board), lay down a sheet of phyllo, brush it with a light coating of melted butter, then lay another sheet on top and repeat until you’ve done 6 sheets (you can butter every other sheet, if you like).
5. With a sharp knife, cut the prepared phyllo lengthwise down the center, then each half into 3 pieces – you’ll have made 6 rectangles.
6. In the center of each cut piece of phyllo, place a mushroom cheese-side-up, then season with salt and freshly ground pepper.
7. Carefully lift the sides of the cut phyllo over the stuffed mushroom so that they resemble small bundles, then gently twist the top of each and pinch a little so that it seals.
8. Steps four through seven prepare 6 of the 18 mushrooms – repeat those steps until you’ve used all 18 of the mushrooms (which will take two more times).
9. Place the mushroom bundles on the pan sprayed baking sheet and brush with beaten egg.
10. Bake in 400 degree F oven for 15 minutes or until the pastry is crisp and golden.
11. Serve immediately.