Description
Delicious stuffed mushrooms filled with leftover Golubtsi filling, topped with a creamy cheese sauce.
Ingredients
Scale
- 24 oz whole white button mushrooms
- 2 cups leftover cabbage roll filling (Golubtsi filling is a blend of cooked rice, ground meat, and a mirepoix)
- 1/4 tsp garlic salt
- pinch salt
- pinch white ground pepper (or black pepper)
- 1/2 tbsp sour cream
- 1/8 cup shredded mozzarella cheese
- 1 oz cream cheese
- 1 slice swiss cheese (diced)
- 1/2 cup heavy cream
- 1/4 cup water
Instructions
- Preheat oven to 400 degrees F.
- Wash and remove the stems from the mushrooms (you can discard the stems).
- Fill each mushroom cap with the leftover golubtsi filling, tightly.
- Bake in the oven for 15 minutes.
- Meanwhile, melt 1 1/2 tbsp of butter in a small saucepan and add 1 1/2 tbsp of flour, 1/4 tsp of garlic salt, a pinch of white pepper, and a pinch of salt. Continue whisking for a few seconds.
- Slowly add 1/2 cup of heavy cream, whisking as you pour in, and then add 1/2 tbsp of sour cream, 1/8 cup of mozzarella cheese, one slice of Swiss cheese (diced), and 1 oz of cream cheese.
- Keep whisking until cheeses melt (sauce will be thick at this point).
- Add water and continue whisking until smooth and runny.
- Arrange mushroom caps on a serving platter and drizzle with the cheese sauce.
- Enjoy!
Notes
- Make sure mushrooms are fully cleaned before stuffing.
- You can use any leftover filling for the mushrooms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Ukrainian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 40mg