If you’re looking for an appetizer that brings the elegance and irresistible flavors of a fine dining experience right to your own kitchen, the Ruth’s Chris Crab-Stuffed Mushrooms Recipe is your new go-to. This dish brilliantly combines succulent crab meat with creamy Monterey Jack cheese and a hint of fresh herbs, all nestled into tender, juicy mushrooms that bake to golden perfection. Whether you’re entertaining guests or simply craving something a little more special, these crab-stuffed mushrooms deliver a perfect balance of textures and taste that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of Ruth’s Chris Crab-Stuffed Mushrooms Recipe lies in its straightforward, quality ingredients. Each one plays a vital role — from the tender crab meat that offers rich, seafood flavor to the crisp red bell pepper adding a pop of color and sweetness, it’s a harmonious blend that’s simple yet sophisticated.
- 1 pound crab meat: Make sure it’s fresh and carefully checked for shell fragments for the best texture and flavor.
- 1/4 cup lemon juice (optional): Adds a bright, zesty note that lifts the crab’s natural sweetness.
- 1/4 to 1/2 cup breadcrumbs: These provide the perfect binder and help absorb moisture, ensuring a firm stuffing.
- 1 large egg, lightly beaten: Acts as a natural glue to hold all the filling components together.
- 1/2 cup Monterey Jack cheese, grated: Offers a creamy, melty contrast that complements the crab beautifully.
- 1/2 cup red bell pepper, finely diced: Adds both crunch and vibrant color to the stuffing.
- 2 tablespoons chopped fresh dill or parsley: Fresh herbs give the dish a fragrant burst of flavor and visual appeal.
- Salt, to taste: Enhances all the flavors without overpowering.
- Freshly ground black pepper, to taste: Adds just the right amount of spice and depth.
- 16 to 20 large white mushrooms, stems removed: They act as the perfect vessel for the savory crab filling.
- 2 tablespoons olive oil or melted butter, for brushing: Keeps the mushroom caps moist and adds a subtle richness when baking.
How to Make Ruth’s Chris Crab-Stuffed Mushrooms Recipe
Step 1: Prepare the Mushrooms
Start by gently cleaning the mushroom caps to remove any dirt, then carefully remove the stems. Arrange the caps on a baking sheet with the gill side up and brush each one with olive oil or melted butter. This helps keep the mushrooms tender and gives them a lovely golden finish during baking.
Step 2: Mix the Filling
In a bowl, combine the crab meat with a splash of lemon juice if you’re using it, followed by the breadcrumbs, egg, grated Monterey Jack cheese, diced red bell pepper, and herbs. Season the mixture with salt and freshly ground pepper, then gently fold all the ingredients until they’re just combined. The goal is a light yet cohesive stuffing that holds together without being too dense.
Step 3: Stuff the Mushrooms
Spoon the crab mixture into each mushroom cap, pressing down lightly to ensure the filling adheres well. Aim to mound a little on top — that signature stuffed-mushroom look that promises a delicious bite every time.
Step 4: Bake to Perfection
Pop the baking sheet in the oven set to between 350°F and 375°F, and let the mushrooms bake for 15 to 20 minutes. You’ll know they’re ready when the mushroom caps are tender, and the crab filling is set and glowing with a lovely golden hue.
Step 5: Serve Warm and Enjoy
Give the stuffed mushrooms a few minutes to cool slightly, then serve them warm as an appetizer that will wow your guests with each bite.
How to Serve Ruth’s Chris Crab-Stuffed Mushrooms Recipe
Garnishes
A sprinkle of extra chopped fresh parsley or a light drizzle of lemon aioli can elevate the presentation and flavor. You might also consider a dash of smoked paprika or a few crispy fried shallots on top to add contrast and a touch of elegance.
Side Dishes
These crab-stuffed mushrooms shine as an appetizer but pair beautifully with a crisp green salad or light citrusy slaw for a balanced meal. If you want to lean into the indulgence, serving alongside buttery garlic mashed potatoes or a fluffy risotto can make it a decadent seafood feast.
Creative Ways to Present
Serve these stuffed mushrooms on a rustic wooden board, lined with fresh herbs for a natural look, or place them in a shallow, decorative dish with lemon wedges for an inviting touch. Individual servings on small plates with toothpicks or mini forks allow guests to enjoy them easily at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any uneaten Ruth’s Chris Crab-Stuffed Mushrooms Recipe in an airtight container in the refrigerator. They will keep well for up to two days while maintaining their flavor and texture.
Freezing
If you want to make these in advance, the stuffed mushrooms can be frozen before baking. Arrange them on a tray, freeze until firm, then transfer to a freezer-safe container. When you’re ready, bake them directly from frozen, adding a few extra minutes to cook time.
Reheating
To enjoy leftovers, reheat the stuffed mushrooms in a preheated oven at 350°F until warmed through, about 10 to 12 minutes. This method keeps the mushrooms tender and the filling deliciously creamy without becoming rubbery.
FAQs
Can I use other types of cheese instead of Monterey Jack?
Absolutely! While Monterey Jack melts beautifully and has a mild flavor, cheeses like mozzarella or even a mild cheddar can work well. Just choose a cheese that melts nicely but doesn’t overpower the delicate crab flavor.
Do I need to drain the crab meat before using it?
Yes, it’s important to drain the crab meat thoroughly and check for any shell fragments to ensure a smooth, pleasant eating experience without any surprises.
Can I prepare the stuffing mixture ahead of time?
You can mix the filling a few hours before baking; just keep it refrigerated in an airtight container until you’re ready to stuff the mushrooms. This can save you time when hosting.
Is there a way to make this recipe dairy-free?
To make Ruth’s Chris Crab-Stuffed Mushrooms Recipe dairy-free, simply omit the cheese and replace the butter or olive oil brushing with a dairy-free alternative like coconut oil or a light drizzle of olive oil. The dish will still be flavorful thanks to the fresh crab and herbs.
What wine pairs well with crab-stuffed mushrooms?
A crisp, refreshing white wine such as Sauvignon Blanc or a light Chardonnay complements the savory crab and creamy cheese beautifully, enhancing the delicate seafood flavors without overpowering them.
Final Thoughts
There’s something truly special about serving Ruth’s Chris Crab-Stuffed Mushrooms Recipe to your loved ones or guests. It’s a dish that’s elegant without any fuss — made with simple ingredients that come together for a luxurious bite every time. I wholeheartedly encourage you to give this recipe a try; once you do, it’s going to be one you’ll want on your menu again and again for its unbeatable flavor and comforting goodness.
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Ruth’s Chris Crab-Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 to 20 stuffed mushrooms (approximately 8 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Ruth’s Chris Crab-Stuffed Mushrooms are a delightful appetizer featuring large white mushrooms filled with a flavorful crab mixture blended with Monterey Jack cheese, fresh herbs, and red bell pepper. These stuffed mushrooms are baked to tender perfection with a golden topping, making them an elegant and tasty starter for any occasion.
Ingredients
Filling
- 1 pound crab meat, drained and checked for shell fragments
- 1/4 cup lemon juice, optional
- 1/4 to 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup Monterey Jack cheese, grated
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons chopped fresh dill or parsley, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Mushrooms and Finishing
- 16 to 20 large white mushrooms, stems removed
- 2 tablespoons olive oil or melted butter, for brushing
Instructions
- Prepare the Mushrooms: Gently clean the mushroom caps and carefully remove the stems. Place the mushroom caps gill-side up on a baking sheet and brush each with olive oil or melted butter to ensure flavor and moisture during baking.
- Make the Crab Filling: In a mixing bowl, combine the crab meat, optional lemon juice, breadcrumbs, lightly beaten egg, grated Monterey Jack cheese, finely diced red bell pepper, and chopped fresh dill or parsley. Season the mixture with salt and freshly ground black pepper. Mix gently until all ingredients are evenly incorporated without breaking up the crab too much.
- Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, pressing lightly so the filling adheres well and mounds slightly above the rim of each cap for a generous filling.
- Bake the Mushrooms: Place the stuffed mushrooms in an oven preheated to 350°F to 375°F (175°C to 190°C). Bake for 15 to 20 minutes until the mushroom caps are tender and the filling looks firm and has developed a light golden color on top.
- Serve Warm: Remove the stuffed mushrooms from the oven and allow them to cool briefly. Serve warm as a delicious appetizer that’s perfect for entertaining or a special occasion.
Notes
- Use fresh, large white mushrooms for the best texture and appearance.
- Make sure to check crab meat carefully for any shell fragments before preparing the filling.
- The lemon juice is optional but adds brightness to the crab mixture.
- Breadcrumb quantities can be adjusted to achieve desired filling consistency.
- Brush mushrooms well with olive oil or butter to prevent drying out during baking.
- For a dairy-free version, omit the Monterey Jack cheese and substitute with a suitable alternative.
- This recipe yields 16 to 20 stuffed mushrooms, suitable for about 8 servings as an appetizer.
