These Ruth’s Chris–inspired stuffed mushroom caps are the definition of classic steakhouse indulgence. Juicy mushroom caps cradle a rich, savory filling of lump crab, Parmesan, and buttery garlic, creating an appetizer that feels elegant yet comforting.
The filling is luxurious without being heavy. Cream cheese adds smoothness, Parmesan delivers nutty depth, and fresh lemon brightens the crab without overpowering its delicate sweetness. Every component is designed to complement the mushrooms rather than compete with them.
Baked just until tender and lightly golden, these mushroom caps melt in your mouth with each bite. A brief broil at the end adds a subtle crust on top, giving them that unmistakable restaurant-quality finish.
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Perfect for dinner parties, holiday gatherings, or special occasions, these stuffed mushrooms are simple to prepare but impressive to serve. They are rich, refined, and always the first thing to disappear from the table.
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 16 large white or cremini mushroom caps, stems removed
- 6 oz lump crab meat, picked over
- ½ cup freshly grated Parmesan cheese
- ¼ cup cream cheese, softened
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Optional: pinch of paprika or cayenne
Instructions:
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