Porcini mushroom and spinach cheese truffles are little bites with big presence: earthy dried porcini, garlic, and wilted spinach blended into a buttery cream cheese base, then rolled in tangy grated goat cheese. They look elegant on a platter and take about an hour of mostly hands-off time. Make them ahead and they're ready whenever guests arrive.
The Ultimate Make-Ahead Party Appetizer
Forget boring cheese and crackers! Imagine biting into a rich, creamy truffle bursting with the earthy depth of porcini mushrooms, savory garlic, and tender spinach, all enrobed in a tangy crust of grated goat cheese. These elegant little bites are deceptively simple to make and are guaranteed to be the star of your next gathering. They’re the perfect make-ahead appetizer that delivers a powerhouse of flavor in every single bite.
Ingredients
• ½ cup / 15g (0.53 oz) dried porcini mushrooms
• 1 tablespoon / 15g (0.53 oz) ghee
• ½ medium onion, finely chopped
• 1 large clove garlic, minced
• 2 cups / 60g (2.12 oz) fresh spinach
• ¼ cup / 57g (2.01 oz) unsalted butter, softened
• 6 ounces / 170g (6 oz) full-fat cream cheese, softened
• Sea salt and freshly ground black pepper, to taste
• ¼ cup / 30g (1.06 oz) hard goat cheese, finely grated
Instructions
1. Directions
2. Place the dried porcini mushrooms in a small bowl and cover with ½ cup of hot water. Let them rehydrate for 15-20 minutes. Once softened, drain the mushrooms and chop them finely.
3. In a medium skillet over medium heat, melt the ghee. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
4. Add the fresh spinach and chopped porcini mushrooms to the skillet. Cook, stirring frequently, for another 3-4 minutes until the spinach has completely wilted and excess moisture has evaporated. Remove from heat and set aside to cool completely.
5. In a food processor or a medium bowl with an electric mixer, combine the softened unsalted butter and cream cheese. Blend until smooth and fully combined.
6. Add the cooled spinach and mushroom mixture to the cream cheese blend. Season generously with sea salt and freshly ground black pepper. Pulse or mix until everything is well incorporated.
7. Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to handle.
8. Once chilled, scoop the mixture into 6 equal portions and roll them into small balls.
9. Spread the grated hard goat cheese on a plate. Gently roll each cheese ball in the goat cheese until evenly coated. Serve immediately or store in the refrigerator until ready to serve.
Nutritional Information
• Nutrition Facts
• Approximate values per serving (1 truffle)
• Calories: 166
• Fat: 16.7g
• Protein: 3.4g
Pro Tips
• For the best texture, ensure you squeeze any excess moisture from the cooked spinach and rehydrated mushrooms before adding them to the cheese base. This prevents the truffles from becoming watery.
• Chilling the cheese mixture is crucial. A firm mixture is much easier to roll into neat, uniform balls. If it’s still too soft after 30 minutes, pop it in the freezer for 10-15 minutes.
• These truffles can be made up to 2 days in advance. Store them in an airtight container in the refrigerator and roll them in the goat cheese just before serving for the best texture.
• Get creative with the coating! Finely chopped toasted pecans, fresh chives, or a sprinkle of smoked paprika are all delicious alternatives to the goat cheese.
FAQ
Q: Can I make these mushroom cheese truffles ahead of time
A: Absolutely. This is the perfect make-ahead party appetizer. You can prepare the cheese mixture and form the balls up to 2 days in advance. Store them in an airtight container in the refrigerator and roll them in the grated goat cheese just before serving to maintain the best texture.
Q: What can I use instead of porcini mushrooms
A: While dried porcini mushrooms offer a unique earthy depth, you can substitute them with other finely chopped, well-sautéed mushrooms like cremini or shiitake. The key is to cook out all the excess moisture to prevent the truffles from becoming watery.
Q: Are these savory cheese balls keto-friendly
A: Yes, these mushroom cheese truffles are an excellent low-carb and keto-friendly appetizer. They are made with full-fat cream cheese, butter, and other low-carbohydrate ingredients, making them a delicious and suitable option for a ketogenic diet.
Q: What are some other coating ideas for these cheese truffles
A: For a different flavor and texture, you can roll these savory cheese balls in other coatings. Try finely chopped toasted pecans, fresh chives, sesame seeds, or a sprinkle of smoked paprika as delicious alternatives to the goat cheese.
Pro Tips
- Squeeze every bit of moisture from the cooked spinach and rehydrated porcini before mixing — wet vegetables are what turn these truffles watery.
- Rehydrate the dried porcini in ½ cup of hot water for 15-20 minutes, then drain and chop them finely so their earthy flavor distributes evenly through the cheese.
- Chill the cheese mixture at least 30 minutes until firm enough to roll; if it's still soft after that, give it 10-15 minutes in the freezer.
- Make the truffles up to 2 days ahead and store them in an airtight container in the fridge, but roll them in the grated goat cheese just before serving for the best texture.
- Vary the coating with finely chopped toasted pecans, fresh chives, or a sprinkle of smoked paprika in place of the goat cheese.
Frequently Asked Questions
Can I make these mushroom cheese truffles ahead of time?
Yes — form the balls up to 2 days in advance and refrigerate them in an airtight container. Roll them in the grated goat cheese just before serving.
What can I use instead of porcini mushrooms?
Finely chopped, well-sautéed cremini or shiitake mushrooms work as a substitute. Cook out all the excess moisture first so the truffles don't turn watery.
Are these savory cheese balls keto-friendly?
Yes — the base is full-fat cream cheese and butter with low-carb vegetables, giving each truffle 2.5 g of carbs and 16.7 g of fat.
What are some other coating ideas for these truffles?
Try finely chopped toasted pecans, fresh chives, sesame seeds, or smoked paprika instead of the grated goat cheese for a different finish.
Recipe card below.
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Porcini Mushroom and Spinach Cheese Truffles
Ingredients
Method
- Directions
- Place the dried porcini mushrooms in a small bowl and cover with ½ cup of hot water.
- Let them rehydrate for 15-20 minutes.
- Once softened, drain the mushrooms and chop them finely.
- In a medium skillet over medium heat, melt the ghee.
- Add the chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
- Add the fresh spinach and chopped porcini mushrooms to the skillet.
- Cook, stirring frequently, for another 3-4 minutes until the spinach has completely wilted and excess moisture has evaporated.
- Remove from heat and set aside to cool completely.
- In a food processor or a medium bowl with an electric mixer, combine the softened unsalted butter and cream cheese.
- Blend until smooth and fully combined.
- Add the cooled spinach and mushroom mixture to the cream cheese blend.
- Season generously with sea salt and freshly ground black pepper. Pulse or mix until everything is well incorporated.
- Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to handle.
- Once chilled, scoop the mixture into 6 equal portions and roll them into small balls.
- Spread the grated hard goat cheese on a plate. Gently roll each cheese ball in the goat cheese until evenly coated.
- Serve immediately or store in the refrigerator until ready to serve.
- Chilling the cheese mixture is crucial. A firm mixture is much easier to roll into neat, uniform balls. If it's still too soft after 30 minutes, pop it in the freezer for 10-15 minutes.
