Dietary News

Chad Myers, Chef

Culinary Manager


Mushroom and Asparagus Flatbread

Get some Flatbreads or Pita Bread.  Make a Mushroom Duxelle Cream cheese, and spread on the flatbread. (recipe to follow).  Sprinkle on some chopped fresh asparagus and top with mozzarella cheese.  Bake in a 450°F oven for about 7-8 minutes till cheese is melted and flatbread is crispy.  Cut the flatbread and top the pieces with some watercress, a drizzle of olive oil, and some fresh grated lemon zest.

Chef’s Note:  If you don’t have any watercress, arugula is a good substitute. 
It still has that peppery bite that watercress has.

Mushroom Duxelle Cream Cheese


  • ½ lb chopped shitake mushrooms
  • ¼ lb chopped morel mushrooms
  • ½ lb chopped portabella mushrooms
  • ¼ cup minced shallot or red onion
  • 2 each garlic clove minced
  • 6 sprigs fresh thyme chopped
  • 1 sprig fresh rosemary chopped
  • ¼ cup truffle oil
  • ¼ cup olive oil


  1. Use oil to sauté mushrooms, garlic and shallot without burning the garlic. 
    Add chopped herbs.
  2. Cream 2 # cream cheese and 1 cup parmesan with paddle attachment.
  3. Chop mushroom mix in food processor until minced.  Add salt and pepper to taste, as well as, a bit of truffle oil if needed.
  4. Add mixture to cream cheese.