How To Make Ruth’s Chris Steakhouse’s Crab Stuffed Mushrooms Recipe
Tender mushrooms stuffed with a rich crabmeat filling and baked to perfection.
Serves:
Ingredients
- 16 large white mushrooms, stemmed and cleaned
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery
- 1/2 teaspoon minced garlic
- 4 ounces crabmeat, drained and picked over
- 1/2 cup grated Parmesan cheese
- 1/2 cup fine breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
Instructions
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Preheat the oven to 375 degrees F.
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Finely chop the mushroom stems and set aside.
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In a large skillet, melt the butter over medium heat.
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Add the chopped mushroom stems, onion, bell pepper, celery, and garlic and cook until tender, stirring occasionally, about 5 minutes.
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Add the crabmeat and cook for 2 minutes.
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Remove from heat and stir in the Parmesan cheese, breadcrumbs, mayonnaise, parsley, salt, and pepper.
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Fill each mushroom cap with the crabmeat mixture and place on a baking sheet.
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Bake for 15 to 20 minutes, until hot and lightly browned.
Nutrition
- Calories : 236kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 53mg
- Sodium : 561mg
- Total Carbohydrates : 12g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 16g
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