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.
INGREDIENTS:
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portobello mushrooms
ham
dijon
heavy cream
chive
parmesan
chicken stock
pork rinds
Swiss cheese
olive oil
butter
salt
garlic
pepper
parsley
STEP 1:
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.
STEP 2:
Next, remove the gills and brush the mushrooms with olive oil and sprinkle with a little salt and pepper. Bake for 12 minutes.
STEP 3:
Chop the mushroom stem and cap pieces.
STEP 4:
In a large sauté pan, over medium heat, sauté chopped mushrooms in butter, and garlic for 5 minutes.
STEP 5:
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.
STEP 6:
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.