One of my first attempts at recreating the Longhorn stuffed mushrooms. Only these mushroom caps were stuffed with leftover cabbage roll filling and drizzled over the top with a delicious cheese sauce! This recipe has been a reader favorite for years!
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These Stuffed Mushrooms have a creamy cheese sauce and a secret ingredient! If you ever have leftover stuffed cabbage filling, you could use it here. Thanks to my creative mother-in-law, who gave me the idea of repurposing food in that way, these stuffed mushrooms came to be.
Most Loved Drizzled Cheese Sauce
I wanted to make a smooth, pourable cheese sauce that I can drizzle over the already baked stuffed mushrooms, like the Longhorn Steakhouse.
At the time, I happened to have leftover cabbage roll filling that needed to be used up, although it’s proper to fill mushrooms with a cream cheese base.
I decided to try them and am VERY pleased with the results. So next time you have some leftovers, you now have an idea of how to use up that ground meat mixture. I highly advise you to try the cream sauce, which complements the mushrooms so well. Try it out and let me know if you have any creative tips on how to use up that golubtsi filling. Enjoy!
So let’s begin…
Ingredients for Stuffed Mushrooms:
Directions on how to make Stuffed Mushrooms:
Preheat the oven to 400 degrees F. Wash and carefully remove the stems from the mushrooms. Fill each mushroom cap tightly with the leftover filling from golubtsi and bake in the oven for 15 minutes.
Meanwhile, prepare the cheese cream sauce.
Melt 1 1/2 tbsp of butter in a small saucepan, add 1 1/2 tbsp of flour, 1/4 tsp of garlic salt, a pinch of salt, and a pinch of white or black pepper (I used white ground pepper).
Whisk roux on low heat and slowly add 1/2 cup of heavy cream, 1/2 tbsp of sour cream, 1/8 cup of Mozzarella cheese, one slice of Swiss cheese cut into little pieces, and 1 oz of cream cheese.
Stir with a whisk until melted, and add 1/4 cup of water. Keep stirring until you have a very smooth and runny consistency.
Finally, arrange mushroom caps on a platter and drizzle cream sauce over the mushrooms. Enjoy!
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These Stuffed Mushrooms have a creamy cheese sauce and a secret ingredient! If you get leftover stuffed cabbage filling you could use it here. Thanks to my creative mother in law who gave me the idea of making these stuffed mushrooms.
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 and 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
The leftover cabbage roll filling was what I had on hand at the time. You can stuff these mushrooms with any flavored cream cheese spreads or cooked rice blends! The cheese sauce is really the star of the dish.
