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:
- 35mins
- Ingredients:
- 7
- Yields:
-
18 mushroom bundles
- Serves:
- 8
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
- Preheat oven to 400 degrees F; pan spray a baking sheet.
- In a small bowl, combine the cheese and crab.
- Place crab mixture in each of the upside-down mushroom caps, using all of the mixture.
- 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).
- With a sharp knife, cut the prepared phyllo lengthwise down the center, then each half into 3 pieces – you’ll have made 6 rectangles.
- In the center of each cut piece of phyllo, place a mushroom cheese-side-up, then season with salt and freshly ground pepper.
- 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.
- 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).
- Place the mushroom bundles on the pan sprayed baking sheet and brush with beaten egg.
- Bake in 400 degree F oven for 15 minutes or until the pastry is crisp and golden.
- Serve immediately.
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Reviews
-
I came across this recipe while cruising for appetizers for my upcoming party. I have made these before and they are to die for! I better make a double batch because they go fast and have a funny way of disappearing before the guest's arrive. ;) -
Excellent!!!!!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
