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🍽️ Oven-baked Chicory with Mushroom Filling

346 kcal · 30 min · 4 servings

Ingredients

• 2 large chicory
• 250 g mushrooms
• 1 onion
• 1 garlic clove
• 1 tsp thyme
• 2 tbsp butter
• 2 tbsp breadcrumbs
• 0.5 bunch chopped parsley
• 100 ml white wine
• 150 g Gruyère cheese (grated)
• 1 red chili
• juice of one orange
• lemon (juice)
• 3 tbsp sugar

Instructions

1. 1. Wash the mushrooms and cut them into small cubes.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Wash the peppers, cut them in half lengthwise, and remove the inside with the seeds.
4. 4. Remove the white inner membranes of the peppers and chop the flesh finely.
5. 5. Heat butter in a pan and sauté the onions and garlic in it.
6. 6. Add the thyme to the pan and stir in the mushroom cubes.
7. 7. Continue to simmer the mixture until the rising liquid has completely evaporated.
8. 8. Season the mushroom mixture with salt and pepper to taste.
9. 9. Stir the parsley, breadcrumbs, cheese, and chopped pepper into the mushrooms.
10. 10. Cut the chicory heads in half and remove the hard core.
11. 11. Heat white wine, lemon juice, and orange juice in a pot.
12. 12. Stir the sugar into the juice mixture until it has dissolved.
13. 13. Place the chicory halves in the liquid and simmer them for two minutes.
14. 14. Remove the chicory halves from the pot and place them in a baking dish.
15. 15. Fill the mushroom mixture into the hollowed-out chicory halves.
16. 16. Pour some of the simmering liquid from the pot over the filled chicory halves.
17. 17. Preheat the oven and activate the grill function.
18. 18. Place the baking dish in the oven and broil the filling briefly under the grill until golden brown.

Nutrition per serving

• kcal: 346
• Protein: 15 g · Fett/Fat: 19 g · Carbs: 24 g