Cheese Ball

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 5

Additional Time 30

Total Time 7

Servings

Calories 191

Author Christina Conte

The easiest cheese ball recipe you'll find. Ready in minutes, but tastes best after chilling.

Ingredients

2 tsp extra virgin olive oil
1 cup mushrooms (white or crimini, diced)
⅛ tsp salt
8 oz cream cheese
3 Tbsp shallots (or onion, diced)
1 Tbsp Worcestershire sauce (more or less, to taste)

US Customary - Metric

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

If you want to make an actual ball, put the mixture into a piece of cling film, wrap and form into a sphere. Chill completely before unwrapping to serve.
If desired, you can coat the outside of the cheese ball with chopped nuts, dried parsley, or any dry ingredient that works well with the shallot and mushroom flavor combination.
Keep the cheese ball refrigerated for up to three days.
Does not freeze well.

Nutrition

DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!