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Crab Stuffed Mushrooms En Croute

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 1/3 cup melted butter
  • 1 box (will need at least 18 sheets) phyllo dough
  • 18 uniform sized stem removed mushrooms
  • 1/2 cup finely minced (may use imitation) crabmeat
  • 1/2 cup gournay cheese
  • 1 beaten egg


Preheat oven to 400 °F. Combine crab and cheese and divide among the upside-down mushroom caps. Brush 8 phyllo sheets individually with melted butter. Cover with remaining sheets. Brush with melted butter again. Cut phyllo sheets into 6 squares. 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. 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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