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
**Recipe originally posted May 28th 2012 - Updated May 17th 2021**
Leah says
Made these last evening for dinner. I left off the chives due to a picky eater. Yuuummmmm.... huge hit!! Keep the recipes coming! 🙂
Dianne Mayo says
Excellent recipe. I made these as an entree. I'm diabetic and so eat low carb and try to eat vegetarian as much as possible. These worked out fabulously. I will use coconut cream next time, I was out and did have heavy cream. I have to watch dairy. These will be in my regular dinner rotation. So much easier than making chicken cordon Bleu which I love and a lot lower carb.
Stephanie says
I made these for dinner recently and they were absolutely delicious and easy to make. I have printed out some other recipes that I can’t wait to try!
Cait says
The Portobello Cordon Bleu has been a family and friend favorite for years now! I made it several years ago, shared a pic on fb, and had so many messages for the recipe. My friends and family make this dish often throughout the year and any time we share this dish with guests it's a big hit! The sauce is also used in other dishes, because it's loved so much.
Emma says
Tried these tonight.... one word - AMAZING!!!! Your recipes are always wonderful, thank you x
Barb says
WOW!!! I made these tonight and they were amazing. The only changes I made was to use muenster cheese instead of swiss, and I used all the mushroom "broth" that collected in the baking sheet while pre-baking the caps instead of chicken broth when making the sauce. The sauce alone is to die for!
This will be a staple meal at my house. I may even try to substitute the mushroom cap for chicken and just use some mushrooms in the sauce sometime too. Thanks.
Wendy says
So easy and delicious. Even when I forget stuff, like the parmesan like I did last night. LOL. Still amazing and I love having them in my lunch the next day for work. Thanks for the awesome ideas and recipes!!
nancy s says
I just made these. They are absolutely delicious! Thank you!
Anonymous says
I made this for lunch today, but the sauce was too thin. I'm not sure what I did wrong. However, it made me realize I could easily make this as a soup the next time. My husband agrees too. I'll take a ham steak, and cut both it and mushrooms up. Maybe double the cream sauce recipe, and top the bowl with swiss cheese thin slices. Oh, instead of panko, crumbled bacon is a good low carb alternative.
Anonymous says
i made something like this but made it like pizza