What does cordon bleu mean?

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!

What side dish goes well with chicken cordon bleu?

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.

How do you know when chicken cordon bleu is done?

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.

Portobello Cordon Bleu with Dijon Cream Sauce

Name: Portobello Cordon Bleu with Dijon Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
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; 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

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

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

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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 1/4 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