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
Scale
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.
