PORTOBELLO CORDON BLEU
Portobello Cordon Bleu with Dijon Cream Sauce: the most flavorful remix of a comfort food classic. Melty Swiss cheese and a tangy dijon cream sauce. Baked to perfection and ready in 30 minutes.
Line a baking sheet with parchment paper. 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.
Next, 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.
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. Bring to a boil over medium heat, then reduce heat to low. Add ¼ cup of Parmesan and Dijon. Simmer on low, stirring occasionally.
Fill mushroom caps with sauce. Layer: ham, cheese, ham, cheese. Top with another dollop of sauce, a thin layer of crushed pork rinds, and remaining parmesan on top of the sauce.