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a rimmed baking sheet with parchment paper, topped with portobello mushrooms, cooked with Cordon Bleu toppings.

Portobello Cordon Bleu with Dijon Cream Sauce

  • Author: Kyndra Holley
  • Total Time: 45 minutes
  • Yield: Makes 6 Servings 1x
  • Diet: Gluten Free


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.


Units Scale
  • 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
  • 1/2 cup chicken stock
  • 2 tablespoons chopped fresh parsley
  • 1/2 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


  1. Preheat oven to 400°F.  Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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)
  3. Remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
  4. Chop the mushroom stem and cap pieces that were trimmed in the first step.
  5. In a large sauté pan, over medium heat, sauté chopped mushrooms in butter, and garlic for 5 minutes.
  6. Add heavy cream, chicken broth and parsley. Allow to come to a boil over medium heat and then reduce heat to low.  Add 1/4 cup of the Parmesan cheese and the Dijon to sauce.  Simmer on low, stirring occasionally and allow the sauce to thicken.
  7. 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.
  8. Bake for 7 minutes more at 400F° Then broil on high for 2 to 3 minutes or until the top is golden brown.
  9. Garnish with chives before serving.


  • 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


  • 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