I love how this recipe delivers bold, elegant flavor with just a few simple ingredients. The mushrooms stay tender and juicy, the crab adds a sweet richness, and the Parmesan brings a salty, savory bite. It’s a show-stopping appetizer that feels fancy but is surprisingly easy to make at home. I always get asked for the recipe when I serve these.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 large white or cremini mushroom caps, stems removed
6 oz lump crab meat, carefully picked over for shells
½ cup freshly grated Parmesan cheese
3 tablespoons unsalted butter, melted
2 cloves garlic, finely minced
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise (for extra creaminess)
½ teaspoon lemon zest
Salt and black pepper, to taste
Optional: extra Parmesan or paprika for topping
Directions
Prep the Mushrooms: I preheat the oven to 375°F (190°C). I clean the mushrooms gently with a damp paper towel and remove the stems. Then I place the caps upside-down on a lightly greased baking dish or sheet.
Make the Filling: In a mixing bowl, I combine the crab meat, Parmesan cheese, mayonnaise, garlic, parsley, lemon zest, salt, and pepper. I stir gently so I don’t break up the crab too much.
Stuff the Caps: Using a spoon, I generously fill each mushroom cap with the crab mixture. I press it in just enough to fill without spilling over.
Drizzle with Butter: I drizzle the melted butter evenly over the stuffed mushrooms. If I want a golden top, I sprinkle a little extra Parmesan or a pinch of paprika.
Bake to Perfection: I bake the mushrooms for 18–20 minutes, until the tops are lightly golden and the mushrooms are tender but still holding their shape.
Serve Warm: I let them cool for just a few minutes, then garnish with more chopped parsley and serve warm. They go fast!
Servings and timing
This recipe makes about 16 stuffed mushroom caps—perfect for serving 4 to 6 people as an appetizer. It takes about 15 minutes to prep and 20 minutes to bake, for a total time of just 35 minutes.
Variations
I swap Parmesan for Gruyère or cream cheese for a creamier, meltier filling.
I add a dash of hot sauce or Dijon mustard to the filling for a little kick.
For a seafood twist, I mix in a bit of chopped shrimp with the crab meat.
I use portobello mushroom caps for a heartier, knife-and-fork version.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them on a baking sheet and warm in a 325°F oven until heated through—about 10 minutes. I avoid microwaving since it can make the mushrooms soggy.
FAQs
Can I make these ahead of time?
Yes! I prepare and stuff the mushrooms up to a day ahead, store them covered in the fridge, and bake them right before serving.
What kind of crab meat works best?
I use lump crab meat for the best texture and flavor, but backfin or claw meat works too. I always check for shells before mixing.
Can I make this dairy-free?
To make it dairy-free, I skip the Parmesan and butter and use a plant-based mayo and cheese alternative. The flavor changes a bit, but it still works.
Can I freeze them?
I don’t recommend freezing them after baking, but I’ve frozen them prepped (unbaked) and then baked straight from frozen—just add a few extra minutes of cook time.
How do I keep the mushrooms from getting soggy?
I don’t rinse the mushrooms with water—I wipe them clean with a damp towel. I also avoid over-stuffing or over-baking so they hold their shape and don’t release too much moisture.
Conclusion
These Ruth’s Chris-style Stuffed Mushroom Caps with Parmesan & Crab are one of those appetizers that feel like pure luxury. They’re rich, savory, and packed with flavor in every bite. I love making them for holidays, dinner parties, or whenever I want to bring steakhouse quality to my own table—they never disappoint.
These buttery stuffed mushroom caps bring steakhouse elegance home—loaded with lump crab, garlic, and creamy Parmesan for a rich and savory appetizer.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:16 stuffed mushroom caps (serves 4–6 as appetizer)
Category:Appetizer
Method:Baking
Cuisine:American
Ingredients
16 large white or cremini mushroom caps, stems removed
6 oz lump crab meat, picked over for shells
½ cup freshly grated Parmesan cheese
2 tablespoons mayonnaise
3 tablespoons unsalted butter, melted
2 cloves garlic, finely minced
2 tablespoons fresh parsley, chopped
½ teaspoon lemon zest
Salt and black pepper, to taste
Optional: extra Parmesan or paprika for topping
Instructions
Preheat Oven:
Preheat oven to 375°F (190°C). Lightly grease a baking dish or sheet.
Prep Mushrooms:
Gently clean mushroom caps with a damp paper towel. Remove stems and place caps upside-down in the baking dish.
Make Filling:
In a bowl, mix together crab meat, Parmesan, mayonnaise, garlic, parsley, lemon zest, salt, and pepper. Mix gently to avoid breaking up the crab.
Stuff Mushroom Caps:
Fill each mushroom generously with the crab mixture. Press gently to secure filling.
Add Butter & Toppings:
Drizzle melted butter over stuffed mushrooms. Optionally, top with more Parmesan or a pinch of paprika for color.
Bake:
Bake for 18–20 minutes, or until mushrooms are tender and tops are lightly golden.
Garnish & Serve:
Let cool for a few minutes. Garnish with extra chopped parsley and serve warm.
Notes
For extra creaminess, swap Parmesan with Gruyère or cream cheese.
Add a dash of Dijon or hot sauce for a flavor kick.
Try with chopped shrimp for a seafood twist.
Use portobello mushrooms for a heartier entrée-style version.
