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Warm the 2 tablespoons of olive oil in a large skillet over medium heat.
Once the oil is shimmering, add the 1/4 cup onion and 2 cups cremini mushrooms. Cook, stirring occasionally, until they've softened and released most of their liquid.
Take the mushroom and chard mixture off the heat and cover it to keep warm.
Lightly spray an 8-inch square baking dish (or a pie plate, if that's what you have) with nonstick cooking spray.
Add the 1 tablespoon margarine to the prepared baking dish and place it in the preheated oven. Let it sit just until the margarine has melted, then carefully remove the dish from the oven.
While the margarine melts, whisk together the 1/2 cup garbanzo bean flour, 1/2 cup skim milk, and 2 large eggs in a medium bowl until smooth.
Carefully pour the flour mixture into the hot baking dish with the melted margarine. Return it to the oven and bake for 12 to 14 minutes, or until the popover is visibly puffy and lightly browned.
Once the popover has set, spoon the Swiss chard and mushroom mixture over the top and sprinkle with the 1/2 cup provolone cheese.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
