Mellow Mushroom Beer Cheese Recipe

Few recipes give me more joy in life, and one of them was the mellow mushroom beer cheese Recipe.

This copycat beer cheese is a perfect creamy dip made with good beer, cheese, and spices. It tastes just like the one from Mellow Mushroom restaurant.

Last week I had some extra money and decided to try something new at Mellow Mushroom restaurant.

This place has great food and a cool, relaxed feel. The lights are dim, which makes it perfect for a nice meal.

I got pizza with a side of their famous beer cheese. The beer cheese had a taste I never had before. I loved it more than the pizza.

Mellow Mushroom restaurants specialize in pizza, but they also serve other foods like salads and appetizers. You can get many different tastes there.

Today I am sharing this copycat mellow mushroom beer cheese recipe so you can enjoy that same great taste at home.

Why is Cheese Good with Beer?

I love how cheese and beer work together. The creamy taste of cheese makes beer taste better.

Beer has a little bitter taste that goes perfect with rich, smooth cheese. When you mix them, the beer adds a special flavor that makes the cheese taste amazing.

Cheese brings fat, cream, and salt. Beer brings bubbles, acid, and flavor.

When I dip bread or soft pretzel into beer cheese, the beer cuts through the richness.

I find that beer has much more flavor than wine when you pair it with cheese. Beer comes in so many different tastes – light, dark, bitter, sweet.

This means you can match it with any cheese you like. The carbonation in beer balances the fatty cheese really well. It helps make each bite taste fresh and new.

Why You’ll LOVE This Copycat Recipe

This recipe is simple to make and tastes just like the real thing from Mellow Mushroom. You can make it at home for much less money than going to the restaurant.

I tested this recipe many times to get it right, and now it tastes exactly like what you get there.

I like how flexible it is – you can make it thin or thick with a little extra beer or milk.

You can change the spice level with chili flakes. If you want a non-beer option, you can swap beer for stock or milk and still get great taste.

What Is in Mellow Mushroom Beer Cheese

• ½ stick butter – Creates the base for the sauce. Butter adds richness and helps make the cheese smooth. Salted or unsalted butter works. For a substitute, margarine or olive oil can be used, but butter gives the best flavor.
• 2 tablespoons flour – Helps make the sauce thick and creamy. All-purpose flour works best. The amount may vary slightly depending on the desired thickness. Cornstarch can be used instead, but use half the amount.
• 1 teaspoon chili flakes – Adds a little heat and spice to match the Mellow Mushroom taste. Red pepper flakes from the store work well. Can be left out or reduced to a pinch for less spice.
• ¼ teaspoon salt – Brings out all the other flavors. Start with this amount and adjust as needed. Table salt or sea salt both work.
• 8 ounces light flavorful beer – Provides the beer flavor in beer cheese. A light beer with good flavor, such as a cream ale or light lager, works well. For a non-alcoholic option, chicken stock, vegetable stock, or milk can be used.
• 3 ounces cream cheese – Makes the sauce extra creamy and smooth. Full-fat cream cheese gives the best results, but reduced-fat can be used for a lighter option.
• 8 ounces shredded white cheddar cheese – Main cheese flavor. White cheddar works best, but Monterey Jack or other good melting cheeses can be substituted. Shred from a block for better melting.

Recommended Equipment

1. Medium saucepan or heavy-bottom pan – Prevents burning and gives room to stir
2. Whisk for stirring – Keeps sauce smooth and breaks up lumps
3. Measuring cups and spoons – Ensures accurate ingredient amounts
4. Cheese grater if using block cheese – Fresh grated cheese melts better
5. Wooden spoon for stirring – Gentle on pans, good for thick mixtures
6. Small bowl for mixing seasonings – Keeps spices ready and organized# Mellow Mushroom Beer Cheese Recipe – Perfect Copycat Version

How To Make Mellow Mushroom Beer Cheese Recipe

Step 1 | Melt The Butter

Set the pan on the stove and turn the heat to medium. Add the butter and let it melt completely. Don’t let it get brown or burn.

Step 2 | Make The Roux

When the butter is melted, add the flour. Stir it around with a wooden spoon for about 2 minutes. This mix, called a roux, will help make your cheese thick and creamy.

Step 3 | Cook The Roux

Keep stirring the flour and butter for 5–8 minutes. It should start to smell nutty and develop a light brown color. Don’t stop stirring or it may stick to the pan.

Step 4 | Add Seasonings

Add the chili flakes and salt. Stir them in well to release their flavor.

Step 5 | Pour In The Beer

Slowly pour in the beer while stirring constantly. Add it a little at a time to avoid lumps. The mixture will look like thick gravy.

Step 6 | Simmer The Base

Let the mixture cook for about 2 minutes while you stir. It should be thick and smooth.

Step 7 | Add Cream Cheese

Reduce the heat to low and add the softened cream cheese. Stir until it’s completely smooth and blended.

Step 8 | Add Shredded Cheese

Add the shredded cheese a little at a time, stirring after each addition until fully melted. Continue until all cheese is incorporated.

Step 9 | Adjust Consistency

If the cheese is too thick, add a splash of beer or milk. If it’s too thin, let it cook a bit longer. The final sauce should be smooth and creamy with no lumps.

Step 10 | Serve Hot

Turn off the heat and serve immediately while hot.

Recipe Perfection Tips

• Keep the Heat at Medium: Keep the heat at medium-low when adding cheese so it doesn’t get grainy.
• Stir Constantly: Never stop stirring when making cheese sauce.
• Taste Before Adding Salt: Cheese already contains salt, so taste first before adding extra.
• Thin if Needed: If the sauce gets too thick, add warm milk or beer one spoon at a time.
• Serve Immediately: Serve while warm and creamy for the best taste.
• Avoid Overheating: Don’t let the mixture get too hot or the cheese will break and turn oily.

Best Ways to Enjoy Mellow Mushroom Beer Cheese

My favorite way to eat mellow mushroom beer cheese is with soft pretzels or warm breadsticks.

It’s great with fresh veggie sticks, roasted potatoes, or even as a sauce for your pizza.

At Mellow Mushroom restaurant, I get it as a dip on the side, usually paired with garlic bread, slices of pizza, or pretzel bites.

You can also pour it over nachos or baked potatoes for an easy treat.

I like using it for cookouts – it brings smiles every time. The creamy, cheesy flavor works beautifully with snacks and sides dishes at any meal.

Large Batch for Crowds

If you want to make a large batch of this beer cheese dip, scale the ingredients up by 2 or 3 times.

Use a larger pot and keep the heat at medium-low so the sauce cooks evenly. Stir more often because a larger batch heats slower in the center.

You can make a big batch and keep it warm in a covered slow cooker for serving. That works great if you are feeding a group.

Store Leftover and Reheating Properly

Put leftover beer cheese in the fridge right away. Don’t leave it out for more than 2 hours or it can go bad. It will stay good in the fridge for about 4-5 days.

To heat it up again, put it in a pan on low heat. Add a little milk or beer to make it creamy again.

Stir it while it heats up so it doesn’t stick. You can also heat it in the microwave, but use low power and stir it every 30 seconds.

Don’t heat it up too fast or it will separate and get lumpy. Low and slow is the best way. If it gets thick, just add more liquid.

You will know the cheese has gone bad when it smells sour or has green spots on it. If it looks or smells funny, throw it away. Don’t take chances with old cheese.

Mellow Mushroom Beer Cheese Recipe FAQs

1. What kind of beer works best?

Light beers work the best for this recipe. Try cream ale, lager, or wheat beer. These beers are not too bitter and let the cheese flavor shine. Don’t use very dark beers like stout because they can make the cheese taste too strong. IPA can work but it might be too hoppy for some people.

2. Can I use different types of cheese?

Yes, you can use different cheeses. Monterey Jack, pepper jack, and gouda all work great. Mix different cheeses together for more flavor. Just make sure to use cheeses that melt well. Stay away from hard cheeses like parmesan because they don’t melt smooth.

3. Why did my beer cheese turn out grainy or separated?

Beer cheese turns grainy when the heat is too high or when you add the cheese too fast. Always keep your heat at medium-low when adding cheese and stir constantly. Add the shredded cheese a little bit at a time and let each handful melt before adding more.

4. Why did my cheese sauce get oily or grainy?

This happens if the cheese gets too hot! High heat makes the fats in the cheese separate. Always melt cheese on low or medium-low heat. Don’t let the sauce boil vigorously once the cheese is in. If it separates: Remove from heat immediately.

Whisk in a splash of cold milk or cream very vigorously. Sometimes adding a teaspoon of lemon juice or vinegar and whisking hard can help bring it back together.

This mellow mushroom beer cheese recipe is an easy, tasty dip that I love to make at home. It melts fast, tastes creamy, and works with many snacks and meals.

Try making this copycat version and enjoy with friends, at a party, or during a cozy night.