Introduction to Ruth’s Chris Crab-Stuffed Mushrooms
As a busy mom myself, I understand the struggle of preparing delicious meals that don’t consume all my time. That’s why I can’t wait to share this recipe for Ruth’s Chris Crab-Stuffed Mushrooms with you. This delightful dish has transformed my gatherings, effortlessly impressing family and friends with its gourmet flair. The combination of tender mushrooms and rich crab filling creates an appetizer that’s not just delicious but also simple to make! Whether it’s a holiday feast or a weeknight treat, these stuffed mushrooms are always a hit!
Why You’ll Love This Ruth’s Chris Crab-Stuffed Mushrooms
Ruth’s Chris Crab-Stuffed Mushrooms are a game changer for busy lives. They come together in just 35 minutes, making them a quick solution when entertaining guests or enjoying a cozy night in. The explosion of flavors from the crab and cheese fills your mouth with joy, while the mushrooms provide a perfect, tender bite. It’s truly a delightful way to elevate an everyday meal into something memorable!
Ingredients for Ruth’s Chris Crab-Stuffed Mushrooms
Let’s dive into the savory cast of characters that make up this delightful dish! Each ingredient plays a vital role, enhancing the flavor and texture of our crab-stuffed mushrooms.
- Crab meat: The star of the show, sweet crab meat brings a luxurious touch. Be sure to check for shell fragments; nobody wants a surprise crunch!
- Lemon juice: This is an optional zing that adds a refreshing brightness. It complements the crab beautifully, giving it a vibrant kick.
- Breadcrumbs: Acting as a binding agent, breadcrumbs help hold everything together. Adjust the amount based on how moist you like your filling. You can use gluten-free breadcrumbs for a dietary option!
- Large egg: The egg is essential for binding the filling, ensuring every bite is cohesive and satisfying.
- Monterey Jack cheese: Creamy and melty, this cheese imparts richness to the filling. Feel free to substitute with cheddar or your favorite variety!
- Red bell pepper: These colorful morsels add sweetness and crunch. Finely dice them to mingle well with the crab filling.
- Fresh dill or parsley: Herbs brighten up the flavors, bringing freshness to each bite. Choose based on your personal taste preference!
- Salt and black pepper: Essential seasonings that enhance all the flavors. A little goes a long way!
- Large white mushrooms: You’ll need these to play host to our scrumptious filling! Remove the stems carefully for a nice, neat cap.
- Olive oil or melted butter: A brush of oil or butter not only adds flavor but also helps achieve that golden perfection during baking.
Exact quantities and measurements for these ingredients can be found at the bottom of the article, ready for you to print out and take to the kitchen!
How to Make Ruth’s Chris Crab-Stuffed Mushrooms
Now that we have our ingredients ready, it’s time to roll up our sleeves and bring these savory bites to life! Follow these simple steps, and soon enough, your kitchen will be filled with the delicious aroma of baking crab-stuffed mushrooms!
Step 1: Prepare the Mushrooms
Start by gently cleaning the mushroom caps with a damp paper towel. This removes any dirt without damaging them. Once they’re clean, carefully pop off the stems, so you’re left with lovely, hollow caps. Place the caps gill-side up on a baking sheet and brush each one with olive oil or melted butter. This step is crucial for flavor and helps them bake to golden perfection!
Step 2: Mix the Filling
In a large mixing bowl, combine the crab meat, optionally adding lemon juice for bright flavor. Slowly add breadcrumbs, the beaten egg, and the grated Monterey Jack cheese, followed by the diced red bell pepper and your choice of fresh herbs. Make sure to season well with salt and freshly ground black pepper! Mix everything gently. Avoid overmixing; we want to preserve the crab’s tender texture while evenly coating all the ingredients.
Step 3: Stuff the Mushrooms
Now comes the fun part—stuffing the mushrooms! Using a spoon, carefully fill each mushroom cap with the crab mixture. Don’t be shy; mound the filling slightly for a generous look, and press it down gently to ensure it sticks. A neat and organized filling gives a beautiful presentation once baked. Your guests will love the sight of these filled caps!
Step 4: Bake the Mushrooms
Preheat your oven to 350°F to 375°F for an even bake. Pop the stuffed mushrooms in the oven and bake for about 15 to 20 minutes. You’ll know they’re ready when the caps are tender, and the filling firms up, taking on a lovely golden hue. Keep an eye on them to prevent overcooking. This ensures they are perfectly delectable!
Tips for Success
- Use fresh crab meat for the best flavor. If you can’t find fresh, opt for canned; just make sure to drain it well.
- Don’t overload the mushroom caps; too much filling can make them difficult to handle.
- Prep your mushrooms and filling ahead of time for stress-free baking.
- Experiment with different cheeses or herbs to personalize the flavor.
- For a spicy kick, add a pinch of red pepper flakes to the filling!
Equipment Needed
- Baking sheet: A standard sheet works perfectly, but an oven-safe dish can substitute if needed.
- Mixing bowl: Any large bowl will do; even a pot can work in a pinch.
- Spoon: Use a regular spoon or a cookie scoop for precise filling.
- Pastry brush: This is great for applying oil or butter, but a paper towel will suffice.
Variations on Ruth’s Chris Crab-Stuffed Mushrooms
- Spicy Cajun Style: Add diced jalapeños or a dash of Cajun seasoning for a zesty twist that will set your taste buds dancing!
- Vegetarian Option: Substitute crab meat with finely chopped artichokes or spinach for a tasty vegetarian filling.
- Cheesy Delight: Mix in cream cheese for an extra creamy texture that melts in your mouth. You could even try a blend of different cheeses!
- Italian Infusion: Incorporate Italian seasoning and swap Monterey Jack for mozzarella, giving your mushrooms an Italian flair.
- Low-Carb Version: Use almond flour in place of traditional breadcrumbs for a low-carb adaptation without sacrificing flavor.
Serving Suggestions for Ruth’s Chris Crab-Stuffed Mushrooms
- Pair your mushrooms with a light salad dressed with a lemon vinaigrette for a refreshing contrast.
- A crisp white wine, like Chardonnay, complements the sweet crab beautifully.
- Serve on a lovely platter garnished with fresh herbs for an elegant touch that impresses!
- These stuffed mushrooms make a delightful addition to any charcuterie board.
FAQs about Ruth’s Chris Crab-Stuffed Mushrooms
Can I make Ruth’s Chris Crab-Stuffed Mushrooms ahead of time?
Absolutely! You can prepare the stuffed mushrooms in advance and store them in the refrigerator until you’re ready to bake. Just remember to cover them tightly to keep them fresh. When you’re ready to serve, simply pop them in the oven!
What should I serve with these crab-stuffed mushrooms?
These delicious crab-stuffed mushrooms pair wonderfully with a light salad or even a creamy dip. You can also serve them alongside a crisp white wine or as part of a charcuterie spread for a delightful appetizer showcase!
Can I substitute the crab meat in this recipe?
Yes! If you’re looking for alternatives, you could use shrimp, cooked lobster, or even a vegetarian option like artichokes. Just be sure to adjust seasoning and texture accordingly to keep the flavors balanced.
How long should I bake the mushrooms?
Bake the stuffed mushrooms for about 15 to 20 minutes at 350°F to 375°F. Keep an eye on them; you’ll know they’re done when the caps become tender and the stuffing turns golden brown.
Are Ruth’s Chris Crab-Stuffed Mushrooms gluten-free?
Yes, they can be gluten-free! Just opt for gluten-free breadcrumbs, and you’re all set to enjoy this delightful appetizer without any worries!
Final Thoughts
Bringing Ruth’s Chris Crab-Stuffed Mushrooms to your table is more than just serving food; it’s about creating moments filled with joy and connection. The delightful aroma that wafts through your kitchen as they bake is like a warm hug on a chilly day. Each bite is a reminder that simple ingredients can come together to make something truly special. You’ll love how they transform an ordinary gathering into an extraordinary culinary experience. Trust me, once you share these stuffed mushrooms with your loved ones, they’ll be requesting your delightful recipe for every occasion!
Print
Ruth’s Chris Crab-Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 to 20 stuffed mushrooms 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious crab-stuffed mushrooms, a delightful appetizer inspired by Ruth’s Chris.
Ingredients
- 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
- 16 to 20 large white mushrooms, stems removed
- 2 tablespoons olive oil or melted butter, for brushing
Instructions
- Gently clean mushroom caps and remove stems. Arrange the caps gill-side up on a baking sheet and brush with olive oil or melted butter.
- In a mixing bowl, gently combine the crab meat, lemon juice if desired, breadcrumbs, beaten egg, Monterey Jack cheese, diced red bell pepper, and herbs. Season with salt and black pepper, then mix until just evenly incorporated.
- Spoon the prepared crab mixture into each mushroom cap, pressing lightly to help the filling adhere and mound slightly.
- Transfer the stuffed mushrooms to the oven and bake at 350°F to 375°F for 15 to 20 minutes, or until the caps are tender and the filling is firm and lightly golden.
- Allow to cool briefly and serve warm as an appetizer.
Notes
- Adjust the amount of breadcrumbs based on how moist you want the filling.
- Feel free to substitute other cheese varieties if desired.
- This dish can be prepared ahead of time and refrigerated before baking.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
