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.
Servings
6 servings
Prep time
n/a
Cook time
n/a
Passive time
n/a
Ingredients
2 cups
Crimini Mushrooms
sliced
2-1/2 cups
Swiss Chard
stems removed, leaves torn into small pieces
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 into the crust and sprinkle with provolone cheese. Bake for about 10 minutes, or until the cheese has melted.