Ruth’s Chris–Style Spinach Rockefeller Stuffed Mushrooms
Introduction
Inspired by the iconic steakhouse appetizer, these Spinach Rockefeller Stuffed Mushrooms are rich, savory, and elegant. Tender mushroom caps are filled with a creamy spinach‑garlic mixture, topped with breadcrumbs and Parmesan, then baked until golden. They’re perfect for dinner parties, holiday spreads, or as a restaurant‑quality starter at home.
This recipe captures the indulgent flavors of Ruth’s Chris while being approachable enough for any home cook.
Why You’ll Love This Recipe
Elegant yet easy: Simple prep with gourmet results.
Flavorful filling: Spinach, garlic, butter, and cheese create a rich stuffing.
Versatile: Works as an appetizer, side dish, or vegetarian entrée.
Crowd‑pleaser: Perfect for entertaining or special occasions.
Ingredients
For the Filling
2 tbsp unsalted butter, divided
2 cloves garlic, finely minced
1½ cups fresh spinach, finely chopped
¼ cup onion, finely diced
½ cup cream cheese, softened
¼ cup sour cream
¼ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional, for depth)
For the Mushrooms
16 large white or cremini mushrooms, stems removed
1 tbsp olive oil (for brushing)
For the Topping
½ cup breadcrumbs (panko for crunch)
2 tbsp grated Parmesan cheese
1 tbsp melted butter
Fresh parsley, chopped (for garnish)
Step‑by‑Step Instructions
Step 1: Prep Mushrooms
Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Brush caps lightly with olive oil. Arrange on a baking sheet.
Step 2: Make Filling
In a skillet, melt 1 tbsp butter over medium heat.
Add onion and garlic; sauté until fragrant.
Stir in spinach and cook until wilted.
Remove from heat and let cool slightly.
In a bowl, combine spinach mixture with cream cheese, sour cream, Parmesan, salt, pepper, and nutmeg. Mix until creamy.
Step 3: Stuff Mushrooms
Spoon filling generously into mushroom caps.
Step 4: Prepare Topping
Mix breadcrumbs, Parmesan, and melted butter. Sprinkle over stuffed mushrooms.
Step 5: Bake
Bake 18–20 minutes, until mushrooms are tender and topping is golden brown.
Step 6: Garnish & Serve
Sprinkle with fresh parsley. Serve warm as an appetizer or side dish.
Tips & Tricks
Extra indulgent: Add chopped artichokes or crab meat to the filling.
Make ahead: Stuff mushrooms, cover, and refrigerate. Bake just before serving.
Cheese swap: Try Gruyère or Asiago for a different flavor profile.
Crispier topping: Broil for 1–2 minutes at the end.
Variations
Seafood Rockefeller: Add shrimp or crab to the filling.
Spicy Kick: Mix in red pepper flakes or jalapeños.
Vegetarian entrée: Serve over rice or quinoa for a full meal.
Mini bites: Use smaller mushrooms for cocktail party finger food.
Serving Ideas
Pair with steak or roasted chicken for a steakhouse‑style dinner.
Serve alongside a crisp Caesar salad.
Offer as part of a holiday appetizer platter.
Garnish with lemon wedges for brightness.
FAQs
Q: Can I use frozen spinach?
Yes, thaw and drain well before using.
Q: Can I make these gluten‑free?
Absolutely—use gluten‑free breadcrumbs.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 2 days. Reheat in oven for best texture.
Recipe Details
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 16 stuffed mushrooms
Final Thoughts
These Spinach Rockefeller Stuffed Mushrooms bring steakhouse elegance straight to your kitchen. With creamy spinach filling, golden topping, and irresistible flavor, they’re a guaranteed hit for any occasion.