Savory Mushroom Popover Pie
Lesa Reitz of Sugar Land, Texas, submitted the recipe for this delicious dish for a VT reader recipe contest.
2 cups fresh sliced cremini mushrooms
1 cup thinly sliced or cubed yellow squash
¼ cup diced onion
¾ cup canned black beans, drained and rinsed
½ tsp. dried basil
¼ tsp. dried thyme
¼ tsp. garlic powder
1 Tbs. margarine
½ cup all-purpose flour
½ cup skim or low-fat milk
2 large eggs, beaten
½ cup shredded Provolone cheese
- Preheat oven to 425F.
- Coat large skillet with nonstick spray, and heat over medium heat until hot. Add mushrooms, squash and onion, and cook, stirring often, until softened, about 8 minutes. Stir in black beans, basil, thyme, garlic powder, salt and pepper, and cook. Cover, and remove from heat.
- Spray 9-inch deep-dish pie plate with nonstick cooking spray. Add margarine, and heat in oven until margarine has melted. In medium bowl, whisk together flour, milk and eggs.
- Pour mixture into pie plate, and bake 12 to 15 minutes, or until crust is puffed and brown. Spoon mushroom mixture into crust, and top with cheese. Bake 7 to 10 minutes, until cheese is melted. Serve warm.