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.
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.
Other Recipes You Might Enjoy
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Portobello Cordon Bleu with Dijon Cream Sauce
- Total Time: 45 minutes
- Yield: Makes 6 Servings 1x
- Diet: Gluten Free
Description
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
- 6 large portobello mushrooms
- 3 tablespoons olive oil (I use this brand) code kyndraholley for $5 off
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 2 tablespoons chopped fresh parsley
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons Dijon mustard
- 8 ounces sliced ham (about 12 sliced)
- 6 slices Swiss cheese, halved (about 6 ounces )
- 2 tablespoons crushed pork rinds or Nut Free Keto Breading
- sea salt and black pepper, to taste
- chopped fresh chives, for garnish
Instructions
- 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. (Keep these pieces)
- Remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
- Chop the mushroom stem and cap pieces that were trimmed in the first step.
- In a large sauté pan, over medium heat, sauté chopped mushrooms in butter, and garlic for 5 minutes.
- 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.
- Fill the mushroom caps with sauce, 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.
- Bake for 7 minutes more at 400F° Then broil on high for 2 to 3 minutes or until the top is golden brown.
- Garnish with chives before serving.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Recipes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Portobello Cordon Bleu
- Calories: 402
- Fat: 25g
- Carbohydrates: 5g net
- Protein: 15g
Keywords: keto Cordon Bleu, low carb chicken cordon blue, gluten free Cordon Bleu recipe, Portobello Cordon Bleu, keto mushrooms recipes, portobello mushroom recipes
**Recipe originally posted May 28th 2012 - Updated May 17th 2021**
Anonymous says
this loks wonderful is there something else i could use instead of mushrooms.. im allergic
Gina Cady says
Thanks so much Kyndra, love your recipes, I'm a huge low carb fan. Could you swap the breadcrumbs for parmesan or crushed peanuts for crunch to cut the carbs some more?
Kyndra Holley says
Gina, you could certainly substitute parmesan or crushed nuts. They would both be an excellent substitution.
Gina Cady says
That's fantastic, thanks so much Kyndra, love your recipes. In place of the breadcrumbs, which I'm guessing add to the carb count, you can always be generous with the parmesan, or chuck on some crushed peanuts for crunch.
Caitlyn says
This was really delicious and surprisingly easy to make! Thanks for the recipe!
Emily says
This was a big hit! I added a little bit of nutmeg to the sauce (always do when cooking mushrooms), and added another slice of swiss before the top layer of sauce, but otherwise the recipe was perfect. Buy the biggest portobellos you can find - you'll want to stuff as much in as possible!
eruikis says
I just made this last night and it was AMAZING!! Definitely a keeper. Easy fast delicious and low carb!
Serendipity says
Could you use a cup of fat free greek yogurt? I'm not sure what else you would need to change. Maybe 3/4 of yogurt and 1/4 water? I think the carb count is even lower than for cream.
Tricia Morris says
OH. . . that's just the most beautiful thing I've seen all day.
Kyndra Holley says
You could always use half and half or milk but it will increase the carb count and then you will also need a thickening agent.
Weezer says
Is there anything that can be subbed for the heavy cream? That stuff just kills me 🙁
Lisa says
Coconut from the can.