Portobello Cordon Bleu with Dijon Cream Sauce

Portobello Cordon Bleu with Dijon Cream Sauce: the most flavorful remix of a comfort food classic. Made with melty Swiss cheese, juicy Black Forest ham, tender portobello mushrooms, and a tangy dijon cream sauce, then baked to perfection and ready in 30 minutes.

Ingredients in Portobello Cordon Bleu

Ingredients Notes

• Mushrooms: I like to use portobello mushrooms in this recipe because they are the perfect size and they add a flavor that perfectly compliments the Swiss cheese, ham, and tangy dijon cream sauce. (More mushroom recipes here.)
• Ham: any kind of ham will work, I prefer using thinly sliced Black Forest ham. You could also use bacon, pancetta, or prosciutto. All of these would make delicious options.
• Swiss cheese: while this isn't your traditional cordon bleu recipe, it has the two main elements: ham, and Swiss cheese. This Portobello Cordon Bleu with Dijon Cream Sauce is also excellent with smoked mozzarella or sharp white cheddar. Check out this Chicken Cordon Bleu recipe.
• Pork Rinds: pork rinds a great option for a zero carb breading. If you are not a fan of pork rinds, you can use a mix of grated parmesan cheese and blanched almond flour. Alternatively, you can use my Nut Free Keto Breading Recipe.

Step by Step Instructions

How to make keto Cordon Bleu

STEP 1: First, preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Remove the stems from mushroom caps and slice a thin layer off of the top of the mushroom cap to allow it to sit flat.

2: Next, remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.

3: Chop the mushroom stem and cap pieces.

4: In a large sauté pan, over medium heat, sauté chopped mushrooms in butter, and garlic for 5 minutes.

5: Add heavy cream, chicken broth and parsley. Allow to come to a boil over medium heat and then reduce heat to low. Add ¼ cup of the Parmesan cheese and the Dijon to sauce. Simmer on low, stirring occasionally and allow the sauce to thicken.

6: Fill the mushroom caps with sauce.

7: Layer with ham, cheese, ham, cheese. Top with another dollop of sauce and thin layer of crushed pork rinds and the remaining parmesan cheese on top of the sauce.

8: Lastly, bake for 7 minutes more at 400°F. Then broil on high for 2 to 3 minutes or until the top is golden brown. Garnish with chives before serving.

Recipe Tips and Variations

• Serving suggestions: I like to serve these with Buttery Cauliflower Rice Pilaf, or Paprika Roasted Radishes
• Storage: store in an airtight container in the fridge for up to 3 days.
• Reheating: I recommend reheating this Portobello Cordon Bleu with Dijon Cream Sauce in the oven or air fryer at 350°F for about 5 minutes.
• Add more protein: Add a bit of shredded rotisserie chicken or pulled pork to up the protein in this recipe. The dijon cream sauce is great to reuse and add a creamy element to any protein.
• Add more veggies: add in some roasted cauliflower, broccoli, or caramelized onions.
• Change up the cheese: smoked mozzarella, sharp white cheddar, or even Gruyere cheese would be a great option.
• Switch up the flavor: add sauerkraut and swap the ham for corned beef serve with keto Russian dressing for a more Reuben inspired flavor combination. You can also try these Reuben Stuffed Mushrooms. You could also swap the dijon cream sauce with a creamy dill sauce, like in this Pork Tenderloin with Creamy Dill Sauce.

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**Recipe originally posted May 28th 2012 - Updated May 17th 2021**