Swiss Chard and Mushroom Popover Bake

Name: Swiss Chard and Mushroom Popover Bake
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cremini mushrooms, sliced; 2 large eggs, beaten; 1/2 cup Bob's Red Mill Garbanzo Bean Flour; 1 garlic clove, minced; 1 tablespoon margarine; 2 tablespoons extra-virgin olive oil; 1/2 cup shredded Provolone cheese; 1/4 cup red onion, cut into 1-inch pieces; 1/4 teaspoon rosemary; Salt and pepper, to taste; 1/2 cup skim milk; 2 cups swiss chard, roughly chopped; 1/4 teaspoon thyme

If you want to add more gluten free recipes to your collection, Swiss Chard and Mushroom Popover Bake might be a recipe you should try. This side dish has 266 calories, 13g of protein, and 18g of fat per serving. For 97 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

266 kcal

Calories

13 g

Protein

18 g

Fat

14 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.55 · ~€0.90/serving

Instructions

1
Preheat your oven to 425 degrees 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.
3
Add the Swiss chard, garlic, and seasonings, and mix well for a few minutes (be careful not to burn the garlic).
4
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.
5
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.
6
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.
7
Bake for about 10 minutes, or until the cheese has melted.