Swiss Chard and Mushroom Popover Bake

You’ll get one popover, not a dozen, but that’s okay because it’s a large popover! Inspired by a Cooking Light recipe. This recipe was not tested by Bob’s Red Mill. Gluten Free, High Fiber, Low Carb, Low Sugar, Vegetarian.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.59
You:
Rate this recipe!
Servings 6people
Submitted By Patricia Conte from Grab a Plate
You'll get one popover, not a dozen, but that's okay because it's a large popover! Inspired by a Cooking Light recipe. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Low Carb, Low Sugar, Vegetarian.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 17
Rating: 3.59
You:
Rate this recipe!
Servings 6people
Submitted By Patricia Conte from Grab a Plate
You'll get one popover, not a dozen, but that's okay because it's a large popover! Inspired by a Cooking Light recipe. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Low Carb, Low Sugar, Vegetarian.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 425°F.
  2. 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).
  3. 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.
  4. In a medium bowl, whisk together the garbanzo bean flour, milk and eggs.
  5. Pour the flour mixture into the baking dish and bake for 12 - 14 minutes, or until it becomes puffy and lightly browns.
  6. Spoon the swiss chard mixture into the crust and sprinkle with provolone cheese. Bake for about 10 minutes, or until the cheese has melted.



    Serves 6.
Recipe Notes

The original recipe called for wheat pastry flour, but the Bob's Red Mill Garbanzo Bean Flour I used turned this into a great gluten-free dish. Bob's Red Mill suggests using 7/8 cup of this flour to replace 1 cup of wheat flour in baked goods.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *