Creamy Cheese-Stuffed Mushrooms with Garlic and Herbs

One of my first attempts at recreating LongHorn-style stuffed mushrooms, but with a twist: these mushroom caps are filled with leftover cabbage roll (golubtsi) filling and finished with a smooth, creamy cheese sauce. This simple, comforting appetizer has been a reader favorite for years.

These stuffed mushrooms combine a savory filling with a velvety cheese cream sauce—and there’s a little secret: the filling can be leftover cabbage roll mixture (a blend of cooked rice, ground meat, and sautéed vegetables). The idea of repurposing golubtsi filling into an appetizer came from my resourceful mother-in-law, and it makes a tasty, economical dish.

Most Loved Drizzled Cheese Sauce

I wanted a smooth, pourable cheese sauce to drizzle over the baked stuffed mushrooms, reminiscent of the sauce served at some steakhouse restaurants. While a cream-cheese–based filling is common, I used the leftover cabbage roll filling this time and was delighted with the result. The creamy sauce complements the mushrooms and filling perfectly.

Next time you have leftover meat-and-rice mixtures, try stuffing mushrooms with them and topping with this cheese sauce. It’s a great way to transform leftovers into an elegant appetizer.

So let’s begin…

Ingredients for Stuffed Mushrooms:

Directions on how to make Stuffed Mushrooms:

Preheat the oven to 400°F (200°C). Wash the mushrooms and carefully remove the stems; set the stems aside or discard them. Fill each mushroom cap tightly with 2 cups of leftover cabbage roll (golubtsi) filling or another preferred filling. Place the filled caps in a single layer in a large baking pan and bake for 15 minutes.

Meanwhile, prepare the cheese cream sauce. In a small saucepan, melt 1 1/2 tablespoons of butter over low heat. Sprinkle in 1 1/2 tablespoons of flour and stir to form a roux. Add 1/4 teaspoon garlic salt, a pinch of salt, and a pinch of white or black pepper. Whisk the roux for a few seconds to cook the flour.

Slowly whisk in 1/2 cup heavy cream, keeping the heat low and stirring constantly to avoid lumps. Once the cream is incorporated, add 1/2 tablespoon sour cream, 1/8 cup shredded mozzarella, one slice of Swiss cheese cut into small pieces, and 1 ounce cream cheese. Continue whisking until all the cheeses melt and the sauce becomes thick.

To thin the sauce to a pourable consistency, add about 1/4 cup water and keep whisking until the sauce is smooth and runny enough to drizzle. Adjust seasoning to taste.

When the mushrooms are done, arrange the stuffed caps on a serving platter and drizzle the warm cheese sauce over the tops. Serve immediately and enjoy!

Stuffed Mushrooms With a Cheese Cream Sauce

5 from 1 vote

By: Alyona Demyanchuk

These stuffed mushrooms pair a flavorful filling with a creamy cheese sauce. Leftover cabbage roll filling (golubtsi) works beautifully here, but you can also use cream-cheese spreads or other cooked rice and meat blends. The cheese sauce is the star.

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Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 12 servings

Course: Appetizer

Cuisine: American, Ukrainian

Equipment

• 1 saucepan
• 1 wire whisk
• 1 large baking pan

Ingredients

• 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°F (200°C). Wash mushrooms and remove stems.
• Fill each mushroom cap tightly with leftover golubtsi filling.
• Bake the filled mushrooms for 15 minutes.
• While mushrooms bake, melt 1 1/2 tbsp butter in a small saucepan. Add 1 1/2 tbsp flour, 1/4 tsp garlic salt, a pinch of white pepper, and a pinch of salt. Whisk to form a roux, then slowly whisk in 1/2 cup heavy cream.
• Add 1/2 tbsp sour cream, 1/8 cup mozzarella, diced Swiss cheese, and 1 oz cream cheese. Continue whisking until cheeses melt and the sauce thickens.
• Stir in 1/4 cup water to thin the sauce, whisking until smooth and pourable.
• Arrange baked mushroom caps on a platter and drizzle with the warm cheese sauce.
• Serve immediately and enjoy.

Notes

• If you don’t have leftover golubtsi filling, feel free to use flavored cream cheese spreads, cooked rice and meat mixtures, or any savory filling you like. The cheese sauce really elevates the dish.

Nutrition (per serving)

98kcal Calories
10g Carbs
4g Protein
5g Fat

Tried this recipe?

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