Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

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.