Name: Chicken Cordon Bleu Stuffed Mushrooms (Gluten-Free, Low Carb)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Keto
Ingredients: 8-9 mushroom caps, stems removed; 1/2 cup diced chicken; 1/4 cup diced ham; 1 slice deli swiss cheese, broken into small pieces; 2-3 oz cream cheese; 1 tbsp mayo; 1 tbsp grated Parmesan cheese; 1 garlic clove, minced; 1 tsp Dijon Mustard (or regular mustard)

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These Chicken Cordon Bleu Stuffed Mushrooms combine the flavours of chicken, mustard, ham and cheese in a delightfully easy to make appetizer. These gluten-free, healthy and low carb stuffed mushrooms are the perfect dish for your next get together.

The other day, we ended up with quite a bit of leftover ham.

The hankering for Chicken Cordon Bleu suddenly came over me but I was really pressed for time.

Pounding chicken and then layering the ham, cheese and mustard-based sauce did not fit into the time I had allotted to prepping for dinner.

So, when I noticed I still had some leftover mushrooms from when I had made my Chicken Pesto Stuffed Mushrooms, the lightbulb went off.

Why not create the same taste of Chicken Cordon Bleu in the size of a stuffed mushroom?

Easy, delicious and only a couple of minutes to prep, these Chicken Cordon Bleu Stuffed Mushrooms make the perfect dinner or quick and easy appetizer.

Where did Chicken Cordon Bleu Originate?

According to Google, while chicken cordon bleu gets its name from the French term for blue ribbon (denoting excellence), this dish actually stems from Switzerland. The base of this dish, the breaded chicken is commonly known around the world as schnitzel.

The origins of cordon bleu as a schnitzel filled with cheese are in Brig, Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. It wasn't until 1967 that the first version of this dish was mentioned in the United States.

What ingredients do you need to make Chicken Cordon Bleu Stuffed Mushrooms

chicken
ham
Swiss cheese
cream cheese
Parmesan cheese
dijon mustard
garlic
mayo

How do you make Chicken Cordon Bleu Stuffed Mushrooms?

Preheat the oven
Remove stems from mushrooms and dice
Add stems to a small frying pan and cook until softened
Add in garlic and cook for 1 additional minute.
Add stems, garlic, chicken, ham, cream cheese, mayo, parmesan and dijon mustard in a small bowl.
Stir to combine.
Divide the mixture equally among mushrooms
Bake 20-25 minutes or until mushrooms have cooked

Do I need an oven-proof skillet to make these Chicken Cordon Bleu Stuffed Mushrooms?

Absolutely not! If you don't have an oven-proof skillet, simply cook stems and garlic in the skillet and add to the remaining ingredients. Place mushrooms on a baking sheet. Stuff mushrooms and bake for 20-25 minutes.

If I am not using an oven-proof skillet, I simply place my mushrooms on a baking rack on top of a baking sheet. This allows the bottom of the mushrooms to brown and not get soggy.

Can I eat these as a main meal?

Of course! These are very hearty so feel free to eat them as a main meal. Add a side of Curry Sweet Potato Fries (Whole30), Ricotta Asparagus Tart (Gluten-Free, Low Carb) or Tomato Zucchini Pesto Tart (Whole30, Low Carb) to complete your meal.

These Chicken Cordon Bleu filling could also be used to stuff 4 portabello mushrooms instead.

If you like these Chicken Cordon Bleu Stuffed Mushrooms, you may also like:

Chicken Cordon Bleu Stuffed Mushrooms (Gluten-Free, Low Carb)

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Print Recipe

These Chicken Cordon Bleu Stuffed mushrooms are delicious! Serve them as appetizers or as a main meal.

Total Time: 25 minutes
Yield: 8-9 mushrooms 1x

Instructions

Preheat oven to 425 degrees F.
Remove stems from mushrooms and dice stems.
In an oven-proof skillet sprayed with cooking spray, saute stems until softned. Add garlic and cook an additional 1 minute.
Remove stems and garlic from skillet and place in a bowl.
Add in chicken, ham, Swiss cheese, cream cheese, mayo, Parmesan cheese, and dijon mustard to the bowl and stir to combine. Taste and add additional salt or pepper.
Divide mixture evenly among mushrooms. Place mushrooms in the oven for 20-25 minutes or until cheese begins to brown.