CREAMY HERB SHRIMP STUFFED MUSHROOM PURSES

Creamy herb shrimp stuffed mushroom purses image

Provided by Heather Hacker

Time 55m

Number Of Ingredients 10

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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

Steps:

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.