Cheese Ball
User Reviews
5
Cheese Ball
Description
The recipe starts by sautéing diced white or crimini mushrooms with a pinch of salt to reduce moisture and concentrate flavor. These are cooled before mixing with cream cheese, finely diced shallots or onion, and Worcestershire sauce, which adds a tangy, umami depth. After thorough mixing and tasting, the blend is chilled to allow flavors to meld and firm up, enabling it to be shaped easily into a dome or ball.
The cheese ball is a versatile appetizer served with crackers, oat cakes, bread, or raw vegetables. Its creamy texture contrasts with the sautéed mushroom pieces, offering complexity while still remaining accessible. The Worcestershire sauce provides subtle seasoning that enhances the overall taste.
For presentation, the mixture can be formed in cling film into a sphere, chilled thoroughly before unwrapping, or coated with chopped nuts or dried parsley for texture and color. Store refrigerated up to three days; this cheese ball does not freeze well.
Ingredients
- 2 tsp extra virgin olive oil
- 1 cup mushrooms (white or crimini, diced)
- ⅛ tsp salt
- 8 oz cream cheese
- 3 Tbsp shallot or onion, diced
- 1 Tbsp Worcestershire sauce (more or less, to taste)
Instructions
Prepare the Cheese Ball Mixture
- Finely dice the shallots and mushrooms (separately).
- Heat the oil in a small frying pan then add the mushrooms. Sauté gently until cooked and the water begins to evaporate. Add salt to taste and remove from heat and allow to cool.
- Soften the cream cheese, which should already be at room temperature, with a fork.
- When the mushrooms are no longer hot, add them along with the diced shallot to softened cream cheese in a bowl. Pour in the Worcestershire sauce and mix all the ingredients together until well combined. Taste, and adjust seasoning.
- Place the mixture in the fridge for about half an hour to chill.
- When you're ready to shape the cheese ball, put the mixture onto the serving plate and shape into a dome using a knife or spatula.
- Place crackers, oat cakes, crudités or bread alongside the cheese ball on the serving plate.
Notes
- Form cheese mixture into a ball with cling film for easier shaping; chill fully before serving.
- Optional coatings like chopped nuts or dried parsley provide added texture and appearance.
- Keep refrigerated and consume within three days for freshness.
- The cheese ball does not freeze well and is best served fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 191kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 248mg | 10% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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