Creamy herb shrimp stuffed mushroom purses
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- fresh black pepper
- 18 large
- button mushrooms
- 1/2 c
- pre-cooked finely chopped shrimp meat
- egg, beaten
- sheets thawed phyllo dough
- 1/2 c
- boursin cheese
- 1/3 c
- butter, melted
- hot pepper sauce like tobasco
- lemon juice
1Preheat oven to 400 degrees. Spray a baking ban with cooking spray.
2In a small bowl, combine cheese, shrimp, dash of hot sauce (more if you want it spicy) and a spritz of lemon juice.
3On a dry surface (I use a floured countertop) lay out phyllo and brush top side lightly with melted butter. Lay next sheet on top of first until you have 6 sheets. You can butter every other one if you want to cut down on butter.
4Cut phyllo with a SHARP knife horizontally down the middle and then cut 3 more times the opposite way to make 6 even rectangles.
5Place a washed and dried mushroom cap open side up on each piece of phyllo. Stuff with cheese mixture and season with salt and pepper.
6Carefully lift the sides of the phyllo up over the sides of the mushroom so that they resemble little bundles. Twist the top slightly and pinch so that they seal.
7Repeat steps 3-6 for the remaining phyllo and mushrooms. You should have 12 mushrooms left so 2 more rounds should do it.
8Place shrimp purses on sprayed baking sheet and brush with beaten egg. Bake for 15 minutes or until golden. Serve warm.