Ruth’s Chris Garlic-Crab Stuffed Mushrooms bring all the elegance of a classic steakhouse straight to your kitchen. These luxurious bites combine tender mushroom caps with a rich, creamy crab filling infused with garlic, butter, and Parmesan. The result is a deeply savory appetizer that feels indulgent yet surprisingly easy to prepare.
The filling is the star—lump crab meat folded into softened cream cheese, brightened with lemon, and seasoned with Old Bay, Parmesan, and fresh parsley. Garlic sautéed in butter adds irresistible aroma and richness, while panko breadcrumbs help the filling set into a perfectly scoopable texture. When baked, the mushrooms become tender and juicy, soaking up the flavored butter as the tops turn beautifully golden.
These stuffed mushrooms are impressive enough for special occasions yet simple enough for any dinner where you want to elevate the experience. They pair naturally with steak, seafood, or holiday menus, but they’re equally fantastic as standalone appetizers for gatherings and celebrations.
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Add a splash of white wine to the baking dish and the mushrooms gently steam as they roast, creating an aroma and depth of flavor that feels unmistakably restaurant-quality. Serve them warm and prepare for them to disappear quickly—this recipe is a true crowd-pleaser.
Servings and Timing
Yield: 12 stuffed mushrooms
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 12 large white mushrooms, stems removed
- 1 cup lump crab meat
- 4 oz cream cheese, softened
- 2 tbsp butter
- 2 tbsp finely minced garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
- 1/2 tsp Old Bay seasoning (optional but highly recommended)
- Salt and pepper to taste
- Extra Parmesan for topping
- Melted butter for drizzling
Instructions:
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