Creamy herb shrimp stuffed mushroom purses

Heather Hacker

By
@hezanddylan

Perfect for any kind of get together. These are warm, flaky, creamy and just wonderful. If you can't get boursin cheese where you live or you just want to save money, there is a recipe to make your own at food.com. food.com/...in-cheese-homemade-80675


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Rating:

Comments:

Serves:

Up to 18

Prep:

40 Min

Cook:

15 Min

Method:

Bake

Ingredients

salt
fresh black pepper
18 large
button mushrooms
1/2 c
pre-cooked finely chopped shrimp meat
1
egg, beaten
18
sheets thawed phyllo dough
1/2 c
boursin cheese
1/3 c
butter, melted
Dash
hot pepper sauce like tobasco
spritz
lemon juice

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray a baking ban with cooking spray.
2
In a small bowl, combine cheese, shrimp, dash of hot sauce (more if you want it spicy) and a spritz of lemon juice.
3
On 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.
4
Cut phyllo with a SHARP knife horizontally down the middle and then cut 3 more times the opposite way to make 6 even rectangles.
5
Place a washed and dried mushroom cap open side up on each piece of phyllo. Stuff with cheese mixture and season with salt and pepper.
6
Carefully 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.
7
Repeat steps 3-6 for the remaining phyllo and mushrooms. You should have 12 mushrooms left so 2 more rounds should do it.
8
Place shrimp purses on sprayed baking sheet and brush with beaten egg. Bake for 15 minutes or until golden. Serve warm.

About this Recipe

Main Ingredient: Seafood
Regional Style: American