Ruth’s Chris Signature Mushroom Caps Stuffed with Parmesan & Crab

Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
Gently wipe the mushrooms clean and arrange the caps stem-side up in the dish.
In a bowl, gently combine the crab meat, Parmesan, cream cheese, melted butter, garlic, parsley, lemon juice, salt, pepper, and paprika if using.
Spoon the crab mixture generously into each mushroom cap.
Bake uncovered for 18 to 20 minutes, until the mushrooms are tender and the tops are lightly golden.
For a deeper crust, broil for 1 to 2 minutes, watching closely.
Remove from the oven and let rest for 2 minutes before serving.

Substitute Gruyère or Pecorino Romano for Parmesan for a different flavor profile.
Add finely minced shallot to the filling for extra depth.
Use jumbo mushrooms for heartier, entrée-style portions.
Sprinkle breadcrumbs on top before baking for added texture.

Use lump crab meat for the best texture and flavor.
Mix the filling gently to keep the crab pieces intact.
Avoid overbaking to prevent the mushrooms from releasing too much moisture.
Finish with a drizzle of melted butter and a squeeze of fresh lemon just before serving for authentic steakhouse flavor.