Crab Stuffed Mushrooms En Croute

1/2 cup herb flavored cheese (recommended: Boursin)
1/2 cup finely minced crabmeat (may use imitation)
18 uniform sized mushrooms, stem removed
1 box phyllo pastry (will need at least 18 sheets)
1/3 cup butter, melted
Salt and freshly ground pepper
1 egg, beaten

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. Carefully lay 6 sheets
of phyllo dough on top of one another, brushing every other sheet with
melted butter. Cut phyllo lengthwise down the center and then cut each
half into 3 pieces to make 6 rectangles. 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. Repeat the entire procedure 2 more times.
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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