Classic Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Clean the mushrooms with a damp paper towel and arrange them hollow-side up in the prepared dish.
3. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
4. Add the chopped spinach and cook just until wilted, then remove from heat.
5. In a bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, heavy cream, salt, pepper, and optional nutmeg or red pepper flakes. Mix until smooth.
6. Stir the spinach mixture into the cheese filling until fully incorporated.
7. Spoon the filling generously into each mushroom cap.
8. Bake uncovered for 18–22 minutes, until the mushrooms are tender and the tops are lightly golden.
9. Serve hot as an elegant appetizer or a steakhouse-style side dish.

Variations

• Add finely chopped mushroom stems to the filling for extra flavor and texture.
• Substitute mozzarella with Gruyère or provolone for a deeper, nuttier taste.
• Top with a light sprinkle of extra Parmesan before baking for added crispness.

Tips

• Choose mushrooms of similar size to ensure even cooking.
• Finely chop the spinach for a smoother, more luxurious filling.
• For a classic Ruth’s Chris finish, broil for the final 1–2 minutes to achieve a lightly browned, bubbly top, watching closely to prevent burning.