Swiss Chard and Mushroom Popover Bake

From Grab a Plate by
February 16, 2012

Swiss Chard and Mushroom Popover Bake

As posted on my blog, Grab a Plate

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

Serves 4

  • 2 cups cremini mushrooms, sliced
  • 2-1/2 cups 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 thyme
  • 1/4 teaspoon rosemary
  • Salt and pepper, 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 shredded Provolone cheese
  • Nonstick cooking spray
  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. 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.
  4. 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.
  5. 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.
  7. Spoon the Swiss chard mixture to the crust and sprinkle the Provolone cheese over the top.
  8. Bake for about 10 minutes, or until the cheese has melted.
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice