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)
Brush 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 Parmesan and Dijon to sauce. Simmer on low, stirring occasionally and allow sauce to thicken.
Fill the mushroom caps with sauce, layer with ham, cheese, ham, cheese. Top with another dollop of sauce and a thin layer of crushed pork rinds on top of the sauce.
Bake for 7 minutes more at 400F° Then broil on high for 2 to 3 minutes.
Makes 6 servings - Per Serving Calories: 402 | Fat: 25g | Protein: 15g | Net Carbs: 5g