There are two things I hated as a kid and refused to eat, raisins and mushrooms. I guess I had problems with eating wilted fruit and fungus. That’s understandable, right? To this day I still can’t eat raisins unless they are baked in something but I LOVE mushrooms! Love, love, love the fabulous fungi! I have come a long way and can now appreciate the rustic earthy flavor of mushrooms. My friend commented that if she has a good portobello that it is as good as a steak. And it is true! Don’t get me wrong I love steaks, but it is exciting when you find something that makes a great substitution and is lower in calories and is just as filling. Portobello mushrooms are super filling, rich in potassium, essential amino acids, and vitamin B. They are low in calories, fat-free, and are a great source of protein.
This is probably one of my favorite new ways to enjoy portobellos. The creamy Dijon sauce is amazing! And come on, add ham and swiss to anything and you know it will be awesome. The sprinkling of the panko on top gives you just the right amount of crunch. And best of all, this delicious dinner took about 20 minutes to make! Next time I prepare these I want to try and add a fried egg to the top and serve it for breakfast. Oh my goodness, I think that would be awesome! I hope you enjoy this recipe as much as I did!
4 large portobello mushrooms
olive oil for drizzling
2 tbsp butter
1 tbsp garlic, minced
1 c heavy cream
1/2 c chicken broth
2 tbsp fresh parsley, chopped
1/4 c parmesan, graded
2 tbsp Dijon mustard
1/2 lb thin sliced ham
8 slices swiss cheese
4 tbsp panko
salt and pepper
- Preheat oven to 400º.
- Line a baking sheet with foil or parchment paper.
- Remove the stems from the mushroom caps and slice a thin layer off the top to allow it to sit flat. (Save all of these pieces.)
- Drizzle the mushroom caps with olive oil and season with salt and pepper.
- Place prepared mushrooms on the lined baking sheet and bake for 10–12 minutes.
- While the portobellos are cooking, chop the mushroom caps and other pieces you trimmed off earlier on.
- Melt the butter in a skillet over medium-high heat and sauté the mushrooms and garlic for 5 minutes.
- Add the heavy cream, chicken broth, and parsley.
- Bring the mixture to a boil and reduce heat to low.
- Add the parmesan, Dijon, and a little salt and pepper to the sauce and continue to simmer until the sauce thickens up.
- Remove the mushrooms from the oven and drain off any excess liquid from the baking sheet.
- Fill the upside down caps with sauce and then layer with ham, cheese, ham, cheese.
- Top with another spoonful of the sauce and a sprinkling of panko.
- Place the prepared mushroom caps back in the oven and bake for another 7 minutes and then finish them off under the broiler for another 3–4 minutes or until the panko is lightly brown and crisp.
Recipe adapted from Peace, Love, and Low Carb.
Looking for more portobello recipes? Give this one a try!