Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

These Spinach Rockefeller Stuffed Mushrooms are inspired by the classic steakhouse favorite served at Ruth’s Chris—rich, indulgent, and full of bold flavor. They bring that unmistakable upscale appetizer experience straight into your home kitchen, using simple ingredients and straightforward steps.

The mushrooms act as the perfect vessel, tender and earthy, holding a creamy filling that’s both luxurious and balanced. Fresh spinach adds color and freshness, while garlic and cheese build layers of savory depth. Every bite feels indulgent without being heavy.

What truly defines this dish is the texture contrast. The filling is smooth and velvety, while the mushrooms roast just enough to stay juicy. A light breadcrumb topping adds optional crunch, echoing that steakhouse-style finish.

These stuffed mushrooms are ideal for dinner parties, holiday spreads, or whenever you want to elevate a meal with a restaurant-quality appetizer. Serve them warm, and they disappear fast.

Servings and Timing

• Yield: 4–6 servings
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Ingredients

• 16–20 large white mushrooms, stems removed
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 4 oz cream cheese, softened
• ⅓ cup sour cream
• ⅓ cup grated Parmesan cheese
• ¼ cup shredded mozzarella cheese
• Salt and black pepper, to taste
• Pinch of nutmeg (optional)
• Breadcrumbs, for topping (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Clean the mushrooms and gently scoop out the centers if needed. Arrange the caps in the prepared baking dish.
3. Melt the butter in a skillet over medium heat. Add the garlic and cook just until fragrant.
4. Add the chopped spinach and cook until wilted. Remove from heat.
5. In a mixing bowl, combine the cream cheese, sour cream, Parmesan, mozzarella, salt, pepper, and nutmeg.
6. Stir in the spinach mixture until smooth and fully combined.
7. Fill each mushroom cap generously with the spinach mixture.
8. Sprinkle lightly with breadcrumbs, if using.
9. Bake for 18–20 minutes, until the mushrooms are tender and the tops are lightly golden.
10. Serve warm.

Variations

• Use baby bella mushrooms for a deeper, more robust flavor.
• Add finely chopped cooked bacon for a smoky twist.
• Substitute Gruyère for mozzarella for a more classic Rockefeller profile.
• Finish with a light broil for extra browning on top.

Tips

• Do not soak mushrooms in water; wipe them clean to avoid excess moisture.
• Soften cream cheese fully for the smoothest filling.
• Drain excess liquid from the spinach to keep the filling thick and creamy.
• For extra richness, drizzle a little melted butter over the mushrooms just before serving.