Total Steps
11
Ingredients
10
Tools Needed
8
Ingredients
- 1/2 block cream cheese (fat free)
- 1/4 cup Italian fontina cheese, cubed
- 24 stems mushrooms, chopped
- 1/2 cup milk
- 1 1/2 teaspoons gluten free flour (1 to 1 from Bob's Red Mill)
- 1 tablespoons butter
- 1 clove minced garlic
- 2 tablespoons minced onions
- 1 bunch kale, small bunch
- taste salt and pepper(optional)
Instructions
1
Step 1
Finely chop the kale
2
Step 2
In a small saucepan over low heat, melt the butter and saute the onions, garlic, mushroom and kale until all the veggies are soft and onion is translucent
3
Step 3
Add the flour and cook for 1 minute
4
Step 4
Slowly add milk and heat until thickened and bubbly
5
Step 5
Remove from heat
6
Step 6
Add Fontina and stir until cheese begins to melt
7
Step 7
Add cream cheese and stir until blended
8
Step 8
Salt and pepper to taste
9
Step 9
Place mixture in a oven proof dish
10
Step 10
Bake 375 for 25 minutes, or until slightly browned
11
Step 11
Serve hot with sliced vegetables and gluten free pretzels
Tools & Equipment
cutting board
knife
measuring cups
measuring spoons
small saucepan
stirring spoon
oven-proof dish
oven