Portobello Cordon Bleu

Lately I feel like I’ve been just regenerating all of the recipes on other people’s blogs.  The reason I’ve been feeling that way is because I HAVE!  Not that there aren’t a ton of fantastic recipes out there because there certainly are, and I will continue trying them and sharing them.  But I’m also going to start sharing some from the ten billion cookbooks I own.  My dear friend Morgan gave me a beautiful cookbook yesterday for a Christmas gift.  It’s called Steel Magnolias in the Kitchen by the Service League of Natchitoches, LA.  There were tons of recipes that sounded great, but this particular one caught my eye.  Here is my adapted version of the recipe.

Portobello Cordon Bleu

Ingredients:

Mushrooms: 
2 Portobello mushroom caps
Olive oil, as needed
Salt and black pepper to taste

Stuffing:
2 ounces olive oil
3 ounces prosciutto, chopped
1/2 pkg frozen seasoning blend
Creole seasoning to taste (take it easy on salt since the prosciutto adds a lot)
1/2 tsp thyme
1/2 tsp Italian seasonings
1/4 cup heavy cream
2 tbsp romano cheese

Sauce:
4 ounces heavy cream
1 tbsp yellow mustard
1 tbsp creole mustard
1 tbsp Dijon mustard
salt, black and white peppers to taste

Method:

Coat mushrooms lightly in olive oil and sprinkle salt and pepper on the underside of each mushroom.  Place bottom side down in a hot pan and grill for 2 minutes.  Flip over and continue to grill until you see liquid coming up through the bottom of the mushroom.  Remove and keep warm.  In the same skillet, cook your diced prosciutto and garlic for one to two minutes.  Add the seasoning blend.  Once the vegetables are softened, season with creole seasoning and herbs and toss to coat.  Add the heavy cream and cheese and mix well.  Remove from heat and spoon this stuffing into the mushroom caps.

For the sauce, combine all the ingredients in the pan.  Bring to a boil and reduce sauce until thick and smooth (it was fairly thick to start with so I didn’t reduce for long!).  Drizzle over stuffed mushroom.

The Verdict:  This was delicious!  The original recipe called for andouille instead of prosciutto, but since regular cordon bleu normally has prosciutto or ham, I decided to use that.  Plus I am not a big fan of sausage.  We were a little leery when we saw how mustardy the sauce was but we loved it, and with the stuffed mushrooms it was a perfect complement!  This is definitely a fun “different” dish to try!  I can’t wait to have company over and make it again!

Portobello Cordon Bleu

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