Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

Ruth’s Chris Spinach Rockefeller Stuffed Mushrooms

Description

These Spinach Rockefeller Stuffed Mushrooms are a steakhouse-inspired appetizer featuring large mushrooms filled with creamy spinach, rich cheeses, and savory seasonings. Perfect for parties, holidays, or any elegant appetizer spread!

Ingredients

• 16–20 large white mushrooms, stems removed

• 2 Tbsp butter

• 2 cloves garlic, minced

• 1 cup fresh spinach, finely chopped (or ½ cup frozen, thawed & squeezed dry)

• ¼ cup cream cheese, softened

• ¼ cup grated Parmesan cheese

• ¼ cup shredded mozzarella or Gruyère cheese

• 1 Tbsp mayonnaise (optional, for extra creaminess)

• Salt and black pepper, to taste

• ¼ tsp nutmeg (optional)

Optional Garnish:

• Extra Parmesan or mozzarella

• Chopped parsley

Directions

1. Preheat Oven
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Sauté Spinach & Garlic
   In a skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Stir in spinach and cook until wilted. Remove from heat.

3. Prepare Filling
   In a bowl, combine cooked spinach and garlic, cream cheese, Parmesan, mozzarella, mayonnaise (if using), salt, pepper, and nutmeg. Mix until smooth and creamy.

4. Stuff the Mushrooms
   Spoon the filling evenly into mushroom caps, mounding slightly.

5. Bake
   Arrange stuffed mushrooms on prepared baking sheet. Bake 15–20 minutes, until mushrooms are tender and tops are golden and bubbly.

6. Serve
   Garnish with extra Parmesan or chopped parsley if desired. Serve warm.

   Next →