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Golden brown crab stuffed mushrooms topped with crispy panko and fresh parsley in a white baking dish.

Ruth's Chris Style Crab-Stuffed Mushrooms

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 12 large white button mushrooms, stems removed and reserved
  • 8 oz jumbo lump crab meat, drained and picked for shells
  • 4 oz cream cheese, softened
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh parsley, finely chopped
  • 1 clove garlic , minced
  • 1/2 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1 tablespoon green onion, finely sliced
  • 1/4 teaspoon sal t
  • 1/8 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
  • Finely chop the reserved mushroom stems and sauté with minced garlic in 1 tablespoon of butter until softened, then let cool.
  • In a medium mixing bowl, combine the cream cheese, sautéed stems, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
  • Gently fold in the lump crab meat and green onions, maintaining the integrity of the crab lumps.
  • Fill each mushroom cap generously with the crab mixture and place them in the prepared baking dish.
  • In a small bowl, mix the panko breadcrumbs with the remaining melted butter and sprinkle over the tops of the stuffed mushrooms.
  • Bake for 15 minutes or until the mushrooms are tender and the breadcrumb topping is golden brown.
  • Garnish with fresh parsley and serve immediately.