primary-image, l
(post, Patricia Conte)
primary-image, l
Swiss Chard and Mushroom Popover Bake As posted on my blog, Grab a Plate This popover recipe is a savory one. You’ll get one popover, not a dozen, but that's okay because it’s a big popover. Perfect for brunch, lunch or even dinner, this recipe for Swiss Chard and Mushroom Popover Bake is easy to make, tasty, and gluten free. This was inspired by a Cooking Light recipe. Serves 4 2 cups cremini mushrooms, sliced 2-1/2 cups Swiss chard, stems removed, leaves torn into small pieces 2 tablespoons olive oil 1/4 cup red onion, cut into 1-inch pieces 1 garlic clove, minced 1/4 teaspoon thyme 1/4 teaspoon rosemary Salt and pepper, to taste 1 tablespoon margarine 1/2 cup Bob’s Red Mill Garbanzo Bean Flour 1/2 cup skim milk 2 large eggs, beaten 1/2 cup shredded Provolone cheese Nonstick cooking spray # Preheat your oven to 425 degrees F. # Add the olive oil to a large skillet over medium heat. When hot, add the onion and mushrooms and cook, stirring, until soft. Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic). # Remove the mixture from the heat and cover it. # Spray an 8-inch square baking dish (you could also use a pie plate) with the nonstick cooking spray. Add the margarine and place the dish in the oven until the margarine melts, then remove it from the oven. # In a medium bowl, whisk together the garbanzo bean flour, milk and eggs. # Pour the flour mixture into the baking dish and bake for 12-14 minutes, or until it becomes puffy and lightly browns. # Spoon the Swiss chard mixture to the crust and sprinkle the Provolone cheese over the top. # Bake for about 10 minutes, or until the cheese has melted.