Vegetarian Cordon Bleu

Recipe

Vegetarian Cordon Bleu

Savory Stuffed Portobello Cordon Bleu

4.9 out of 5

In the realm of vegetarian cuisine, this delectable twist on the classic Swiss dish, Cordon Bleu, will surely impress your taste buds. Instead of the traditional meat, we will be using portobello mushrooms as the star ingredient. With its rich flavors and satisfying textures, this Vegetarian Cordon Bleu is a delightful choice for any vegetarian or those looking to explore meatless options.

Jan Dec
Meat Dish› Cordon Bleu
European cuisine› Alpine cuisine› Swiss cuisine
Cuisine styles› Vegetarian cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free breadcrumbs), Low-carb (moderate portion size)

Allergens

Dairy (Swiss cheese), Eggs, Wheat (breadcrumbs)

Not suitable for

Vegan, Dairy-free, Paleo

Ingredients

The main difference in this vegetarian adaptation is the substitution of meat with portobello mushrooms. The mushrooms provide a meaty texture and earthy flavor that complements the other ingredients perfectly. Additionally, the traditional ham is replaced with a combination of Swiss cheese and spinach, adding a burst of cheesy goodness and a touch of freshness to the dish. We alse have the original recipe for Cordon Bleu, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 15g, 7g
  • Carbohydrates (total, sugars): 15g, 2g
  • Protein: 15g
  • Fiber: 3g
  • Salt: 0.8g

Preparation

  1. 1.
    Preheat the oven to 200°C (400°F).
  2. 2.
    Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon.
  3. 3.
    In a skillet, heat the olive oil over medium heat. Add the spinach leaves and sauté until wilted. Remove from heat and set aside.
  4. 4.
    Take a slice of Swiss cheese and place it inside each mushroom cap.
  5. 5.
    Top the cheese with a spoonful of sautéed spinach.
  6. 6.
    In a shallow dish, combine the breadcrumbs, flour, salt, and pepper.
  7. 7.
    Dip each stuffed mushroom into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to adhere.
  8. 8.
    Place the coated mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
  9. 9.
    Serve hot and enjoy!

Treat your ingredients with care...

  • Portobello mushrooms — Choose mushrooms that are firm and have a smooth surface. Avoid mushrooms that are slimy or have a strong odor.
  • Swiss cheese — Opt for a high-quality Swiss cheese with a good melting capability for the best results.
  • Fresh spinach leaves — Rinse the spinach leaves thoroughly and pat them dry before sautéing to remove any dirt or grit.

Tips & Tricks

  • For a crispy breadcrumb coating, you can lightly spray the coated mushrooms with cooking spray before baking.
  • Experiment with different types of cheese, such as Gruyère or cheddar, to add variety to the dish.
  • Serve the Vegetarian Cordon Bleu with a side of creamy mashed potatoes or a fresh green salad for a complete meal.

Serving advice

Serve the Vegetarian Cordon Bleu hot, straight from the oven, to fully enjoy the melted cheese and the flavors of the mushrooms and spinach.

Presentation advice

Garnish each plate with a sprig of fresh parsley or a sprinkle of chopped chives to add a pop of color and freshness to the dish.

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