Savory Mushroom "Popover Pie"

16 oz fresh sliced cremini mushrooms
1 thinly sliced or cubed yellow squash
1/4 cup diced onion
1 can black beans, drained and rinsed
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp garlic powder
salt and pepper to taste
1 Tbs butter
1/2 cup all-purpose flour
1/2 cup skim milk
2 large eggs, beaten
1/2 cup shredded provolone cheese

1) Preheat oven to 425F.
2) Coat large skillet with nonstick spray, and heat over medium heat until hot. Add mushrooms, squash and onion, 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.
3) Spray 9-inch pie plate with nonstick cooking spray. Add butter, and heat in oven until butter has melted. In medium bowl, whisk together flour, milk and eggs.
4) 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.

Review: This dish was awesome! I used white mushrooms instead of cremini and garlic instead of garlic powder, due to not having those ingredients. And, I’ve never seen shredded provolone, but slices of it worked extremely well. This dish was also surprisingly easy to make, despite seeming complicated. I do have lots of dirty dishes, though.