Mushrooms in Schools: Creating On-Trend Meals with More Flavor and Less Sodium

Wednesday, October 24, 2018, 2:00 pm ET

Both fresh and USDA IQF mushrooms offer schools cost-effective ways to add flavor and reduce sodium in popular on-trend options likes breakfast burritos, meatballs and vegetarian entrees. Savvy school chefs and meal planners know the benefits of serving mushrooms in farm to school programs and in blended meat products that offer more flavor, larger portions and reduced sodium. Learn how large and small districts are utilizing blended commercial products as well as local mushrooms and new IQF options on breakfast menus, lunch trays and salad bars.

A set of panelists will share their experiences, recipes and tips for successfully introducing mushrooms in your school kitchens and cafeterias and will discuss ways to promote mushrooms to those who may be unfamiliar or skeptical about serving them in schools.

Successful completion of the webinar and quiz is awarded 1 SNA CEU, or 1 CPEU for RDs/DTRs.

Learning Objectives

  1. Describe the availability and uses of USDA IQF mushrooms in school meals.
  2. List at least three options for blended mushroom-meat items using commercial products, as well as fresh and IQF mushrooms.
  3. Discuss the benefits and effective ways to incorporate local mushrooms in farm to school and harvest of the month programs.


Malissa Marsden, SNS
Mushroom Council
Child Nutrition Services
Pensacola, Fla.

Brent Trudeau
Executive Chef and Production Manager
Cypress-Fairbanks ISD
Houston, Texas

Dayle Hayes, MS, RD
Head Cheerleader, School Meals That Rock
President, Nutrition for the Future, Inc.
Bozeman, Mont.

Juan Jose Zamorano
Food Services Program Specialist
San Diego Unified School District
San Diego, Calif.

Earning CEUs

SNA CEUs: 1.00
Key Area 1: Nutrition
Key Topic: 1100 - Menu Planning
Subtopic: 1110 - USDA Nutrition Requirements
CPEUs: 1.00 RDs, RDNs, and DTRs
SNA CEUs and CPEUs are awarded after the successful completion of the post-webinar quiz.


Register for Mushrooms in Schools: Creating On-Trend Meals with More Flavor and Less Sodium

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