These Stuffed Mushrooms have a creamy cheese sauce and 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.
1 24ozof large mushrooms
2cupsof left over golubtsi fillingwhich is a blend of cooked rice, ground meat and a sauté mixture
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 left over 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, pinch of white pepper and 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, 1 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 capos on a serving platter and drizzle with cheese cream sauce.