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Swiss Chard and Mushroom Popover Bake

(post, Patricia Conte)

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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.