Mushrooms and ground meat blend seamlessly to add an extra serving of vegetable to the plate by enhancing or extending the meat. It works because finely chopped, umami-rich mushrooms look similar and take on the flavor properties of meat and other flavors. Add nutrients to America’s iconic foods without losing taste or satisfying texture.

 


 

The Blend at Retail

The Blend - Finely chopped mushrooms blended seamlessly with ground meat that delivers consumer appeal, rich delicious taste, and health benefits while adding value to a retailer’s bottom line.

Learn About The Blend
Nutrition

Nutrition

Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients.

Benefits

Benefits

With the Blend, retailers can offer delicious, nutritious, value-added prepared food, while improving a store’s ROI

Get Started

Get Started

Start a  program that offers health benefits, and provides resources, from the Mushroom Council, to promote the Blend.

People are talking about The Blend

Foodservice companies, Executive Chef, Restaurateurs, School Nutrition Directors, Bloggers and consumers LOVE The Blend. Here is what they are saying…

Beth Stark

Beth Stark

RDN, LDN, Manager of Lifestyle Initiatives / Weis Markets, Inc

"As a mushroom lover myself, it has been a pleasure introducing The Blend to Weis Markets customers through cooking demos, magazine/social media content and sampling events. Not only do they find the technique to be incredibly easy, but they feel good knowing that it’s improving the nutritional value and flavor of their family’s favorite recipes. At Weis Markets, educating customers on The Blend has also proven to be an effective way to produce positive sales results in the mushroom and meat categories."

Meredith McGrath

Meredith McGrath

RD, LDN Corporate Dietitian / Redner's Warehouse Markets

"I started using The Blend almost two years ago, so I jumped on the opportunity to share this trend with my customers. Our team of TasteStation ambassadors spent a weekend cooking and teaching our customers the blend and the results were outstanding. Not only did sales increase on mushrooms and meat, we made many new friends by showing them a quick, tasty way to add nutrition to their family meals!"

Katy Keogh

Katy Keogh

MS, RD, LD / The Kroger Co. Dietitian

“Partnering with the Mushroom Council was a helpful tool for the work that I do for inspiring healthier shopping choices with our customers. They were easy to work with and helped make my work more efficient since they provided me with their expertise in artwork and talking points to use. The Blend concept with mushrooms is not only super tasty but also easy, economical and nutritious... every aspect that a dietitian needs to incorporate. Customers love the mushroom burger. It is such a clever marketing idea for mushrooms that I never would have thought of in this way, without them. I highly recommend others to use their resources.”

Jessica Shelly

Jessica Shelly

RS, REHS, MBA, / Cincinniti Public Schools

“By switching to the beef burger with mushrooms, my calories and fat went down enough that I could actually add cheese back, as options, to Elementary Schools and additionally offer turkey bacon to high school – when they see turkey bacon cheese burger as an option my high schoolers went nuts, they loved it.”

Flip Burger

Flip Burger

Restaurateur and Top Chef All-Star Winner / Flip Burger

“A burger is the perfect vehicle for creativity,” says Blais. “I’ve experimented with all sorts of meats and ingredients but have found that simply chopping hearty, meaty mushrooms and adding them to ground meat results in a juicy, mouth-watering patty with exceptional texture and flavor.”

Jehangir Metha

Jehangir Metha

Professional Chef, Restaurateur and television personality / Me and You, Graffiti and Mehtaphor

"We serve copious amounts of mushrooms on our menus (at Me and You, Graffiti and Mehtaphor) and I have a passion for The Blend. We embrace mushrooms, from their flavor enhancing capabilities, to their ability to blend perfectly with any ground meat; fresh mushrooms are one of our kitchen staples."

Martin Breslin

Martin Breslin

Director for Culinary Operations / Harvard University

"We blend burgers, taco fillings, lasagna and meatloaf with up to 30 percent mushrooms to reduce the amount of meat in offerings. The results are dishes with less calories, fat and cholesterol, plus a significant environmental impact."

Bob Okura

Bob Okura

Executive Chef / The Cheesecake Factory

“From a chef’s perspective, mushrooms are a culinary gift, offering more creative potential and versatility than just about any other vegetable. They add flavor, texture, and enhance the overall visual appeal of whatever food they are paired with. And in doing so, they increase the inherent level of “cravability” of the dish. When done correctly, this can make the difference between the ordinary and the extraordinary.”

Allison Kuhn

Allison Kuhn

MS, RD, LD / Kroger Corporate Dietitian

“The Blend” is the exact type of unique, creative, and applicable concept that is perfect for the retail nutrition space. It makes for a great demo, object lesson, or talking point for store tours. The creative use of mushrooms in this fashion fulfills so many objectives: increase fiber, decrease saturated fat, and boost veggie intake. Every retail RD should have “The Blend” in their personal toolkit!"