Swiss Chard and Mushroom Popover Bake
You can never have too many side dish recipes, so give Swiss Chard and Mushroom Popover Bake a try. For 99 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 271 calories, 14g of protein, and 18g of fat per serving. This recipe serves 4. A couple people made this recipe, and 10 would say it hit the spot. If you have salt and pepper, olive oil, red onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 64%, this dish is good. If you like this recipe, you might also like recipes such as Swiss Chard And Mushroom Popover Bake, Quiche with Swiss Chard and Mushroom, and Swiss Chard And Mushroom Squares.
Servings: 4
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
Equipment:
oven
frying pan
baking pan
whisk
bowl
Cooking instruction summary:
- 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
