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.
- 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.
STEP 2: Next, remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
STEP 3: Chop the mushroom stem and cap pieces.
STEP 4: In a large sauté pan, over medium heat, sauté chopped mushrooms in butter, and garlic for 5 minutes.
STEP 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.
STEP 6: Fill the mushroom caps with sauce.
STEP 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.
STEP 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.
Frequently Asked Questions
The literal translation is "blue ribbon," and although many people associate cordon bleu with France, it actually originated in Switzerland. A cordon bleu, originally schnitzel cordon bleu, is simply protein wrapped around cheese, breaded, and either pan-fried or deep-fried. This cordon bleu replaces protein with mushrooms, breading with pork rinds, and it's baked!
These Brussels Sprouts with Creamy Dijon Cider Dressing are made with a similar flavor profile, and they compliment the dish really well. You could also serve with these Keto Chicken Fried Cauliflower Steaks, or a Prosciutto Peach and Melon Salad for a bunch of fresh flavors that contrast this baked Portobello Cordon Bleu with Dijon Cream Sauce.
Typically, you'll want to cook chicken cordon bleu until the internal temperature reaches 165°F. Since this is a mushroom cordon bleu, you can cook it until the cheese is nice and melty, and the top is golden brown.
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**Recipe originally posted May 28th 2012 - Updated May 17th 2021**