Ruth’s Chris Signature Mushroom Caps Stuffed with Parmesan & Crab
These buttery stuffed mushroom caps bring steakhouse elegance home—loaded with lump crab, garlic, and creamy Parmesan for a rich and savory appetizer.
- 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.
