Swiss Chard and Mushroom Popover Bake

Swiss Chard and Mushroom Popover Bake
Grab a Plate
Edge of Popover Bake

Grab a Plate

This popover recipe is a savory one. You’ll get one popover, not a dozen. 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 recipe was inspired by a Cooking Light recipe.

4
Servings
335
Calories Per Serving
Deliver Ingredients

Notes

One thing I like about this recipe is that you could add so many things to the crust. Try a variety of veggies or maybe make it sweet and fill it with apples, spices and walnuts.

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, but I kept the proportions the same and it worked out great.

Ingredients

  • 2 cups cremini mushrooms, sliced
  • 1-1/2 cup 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 dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper, or 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 Provolone cheese, shredded
  • Nonstick cooking spray

Directions

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.

Nutritional Facts

Total Fat
18g
26%
Sugar
18g
20%
Saturated Fat
13g
54%
Cholesterol
34mg
11%
Carbohydrate, by difference
34g
26%
Protein
12g
26%
Vitamin A, RAE
80µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
294mg
29%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Phosphorus, P
163mg
23%
Selenium, Se
5µg
9%
Sodium, Na
906mg
60%
Water
120g
4%
Zinc, Zn
1mg
13%

Swiss Chard Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Swiss Chard Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.