These are baked cheese ball stuffed mushrooms filled with dried beef cheese ball ingredients and topped with chopped chives.
Do you love cheese balls? I’m not talking about the breaded and fried cheese curds (which are one of my guilty pleasures!)
I’m talking about the cheese ball appetizers that are made of cream cheese with a variety of shredded cheese, dried beef, seasonings, and sometimes coated in sliced almonds that are spread on crackers.
I took that filling and put it into mushroom caps and my family thought they were delicious. I knew I couldn’t go wrong because traditional stuffed mushrooms are typically filled with cream cheese as well.
I have one of those traditional stuffed mushroom recipes for your air fryer if you’re interested.
Ingredients
- Whole Baby Bella Mushrooms
- Cream Cheese
- Dried Beef
- Sour Cream
- Shredded Cheddar Cheese
- Chopped Chives
- Seasoned Salt
- Worcestershire Sauce
What Type of Mushrooms Should I Use
Smaller mushrooms work best as opposed to larger full-sized portobello mushrooms, which are better for main-course recipes.
White button mushrooms and cremini (baby bella) mushrooms are the best mushrooms I have locally. They have a deeper “well” in the center when the stem is removed, unlike popular oyster or shiitake mushrooms.
How to Clean Mushrooms
If you plan to cook the mushrooms immediately, rinsing them under lukewarm water is great for cleaning them.
However, if you do not plan on cooking them right away they will become slimy and mushy after being rinsed with water. In that case, use a damp paper towel to rub dirt off.
How to Make Cheese Ball Stuffed Mushrooms
- Preheat the oven to 350℉.
- Use a damp paper towel to clean debris from the mushrooms. Remove the stem from each mushroom cap by popping them off with your fingers.
- Mix cream cheese, dried beef, sour cream, cheddar cheese, chives, seasoned salt, and Worcestershire sauce in a bowl.
- Fill the well of each mushroom cap with cream cheese mixture.
- Place filled mushrooms on a small baking pan.
- Bake in the oven for 18-20 minutes until the mushrooms are tender and begin to release liquid onto the pan. Garnish with freshly chopped chives.
Storing Leftovers
Store leftover stuffed mushrooms in the refrigerator in an airtight container for up to 3-4 days. Mushrooms can get pretty slimy and mushy as they sit, especially if there’s condensation in the container. Because of this, we try to eat ours within 1-2 days.
Reheating Leftovers
Reheating them quickly in the microwave is great. Sometimes this makes them a little soggy.
If you prefer the oven or toaster oven, I recommend reheating at 350℉ for about 7-8 minutes.
Recommended Recipes
- 4 Easy Party Cheese Balls
- Air Fryer Fried Mushrooms
- Air Fryer Stuffed Mushrooms
- Baked Sweet and Sour Meatballs
- BBQ Pulled Pork Potato Bites
- Crab-Stuffed Mushrooms
- French Onion Stuffed Mushrooms
- Mini Cheese Balls 4 Ways
- Mushroom and Gruyère Crostini
- Sausage-Stuffed Mushrooms
Cheese Ball Stuffed Mushrooms
Ingredients
- 8 ounces Whole Baby Bella Mushrooms
- 4 ounces Cream Cheese room temperature
- 2 ounces Dried Beef diced
- 2 tablespoons Sour Cream
- ¼ cup Shredded Cheddar Cheese
- 1-2 tablespoons Chopped Chives plus more for garnish
- 1 teaspoon Seasoned Salt I like to use Lawry’s Seasoned Salt
- 1 teaspoon Worcestershire Sauce
Instructions
- Preheat the oven to 350℉.
- Use a damp paper towel to clean debris from the mushrooms. Remove the stem from each mushroom cap by popping them off with your fingers.
- In a bowl, mix together cream cheese, dried beef, sour cream, cheddar cheese, chives, seasoned salt, and Worcestershire sauce.
- Fill the well of each mushroom cap with cream cheese mixture.
- Place filled mushrooms on a small baking pan.
- Bake in the oven for 18-20 minutes until the mushrooms are tender and begin to release liquid onto the pan. Garnish with freshly chopped chives.
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