Portabello Cordon Bleu with Dijon Cream Sauce

Few things in life give me more joy than this. A mushroom cap stuffed with a fantastic mixture and baked until golden and sizzling. I could pop these babies in my mouth every day till Kingdom Come and I’m pretty sure that I’d never get tired of them.

Portabello Cordon Bleu with Dijon Cream Sauce (Peace, Love & Low Carb)





INGREDIENTS:
6 Large Portobello Mushrooms
3 Tbs. Olive Oil
2 Tbs. Butter
2 Tbs. Garlic – Minced
1 Cup Heavy Cream
½ Cup Chicken Broth
2 Tbs. Fresh Parsley – Chopped
¼ Cup Parmesan Cheese – Grated
2 Tbs. Dijon Mustard
8 oz. Ham – Sliced
6 Slices Swiss Cheese – 6oz.
2 Tbs. Panko
Salt and Pepper – To Taste

DIRECTIONS:
Preheat oven to 400°. Line a baking sheet with aluminum foil. 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. Pull mushrooms from oven. Fill caps with sauce, layer with ham, cheese, ham, cheese. Top with another dollop of sauce and a thin layer of panko on top of the sauce. Bake for 7 minutes more at 400°. Then broil on high for 2-3 minutes to allow panko to crisp.

These are soooo filling and delicious, even if they are straight out of 1979. And I’m usually not much of a nostalgic eater.

The recipe is also very easy to lighten up. I spray my mushrooms with zero calorie cooking spray rather than brushing with olive oil, and sauté the chopped mushroom pieces in chicken broth rather than butter. I, myself, use the heavy cream - but I’m sure you could use reduced fat milk (which would yield a thinner sauce, of course). I also highly recommend using Sargento’s thin swiss cheese slices, which cuts the “cheese calories” in half (which isn’t really noticeable). These changes help reduce the overall calorie count, but even so, the recipe is still phenomenal. Trust. And enjoy!

NUTRITION INFO (as written, makes 6 servings):
Per Serving:
Calories – 402
Protein – 15 g
Carbs – 5 net g
Fat – 25 g