CRAB STUFFED MUSHROOMS EN CROUTE
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Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 20 Bundles
Ingredients
1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
20 uniform sized mushrooms, stem removed
1 box phyllo pastry
1/3 cup butter, melted
Salt and freshly ground pepper
1 egg, beaten
Directions
Preheat oven to 400 degrees F.
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 melted butter, cover with another sheet, and brush with more melted butter. Cut phyllo sheets into 4 squares. Place a mushroom, cheese side up, in the center of each square. Season with salt and pepper. Repeat 5 more times to make a total of 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.
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