Baked Chicory with Mushroom Filling

Ingredients

• 2 large chicory heads
• 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 grated Gruyère cheese
• 1 red pepper
• juice of 1 orange
• juice of 1 lemon
• 3 tbsp sugar

Instructions

1. 1.

   Clean and dice the mushrooms. Peel and finely chop the onion and garlic. Wash, halve lengthwise, seed, remove white membranes from the pepper, and finely chop. Sauté onion and garlic in hot butter, add thyme, mix in mushrooms, and cook until liquid evaporates. Season with salt and pepper, then stir in parsley, breadcrumbs, cheese, and pepper.

2. 2.

   Halve the chicory, cut out the core. Heat white wine, lemon, and orange juice, stir in sugar, and steam chicory halves for 2 minutes. Place the chicory halves in a baking dish, fill with mushroom mixture, pour some steaming liquid over them, and briefly broil in the oven.