Fry the minced meat until crumbly and season well with minced meat seasoning, pepper and paprika. Only add a little salt as the feta is already salty!
Cut the mushrooms into thin slices. Grate the gouda.
Cut off the stalk at the bottom approx. 1 cm from the chicory, remove the outer leaves if necessary. Cut the chicory cobs into 1 cm wide strips and leave them in lukewarm water for about 5 minutes. The middle part of the stalk can also be used by cutting it into thin slices and placing it in lukewarm water. The bitter substances are removed by the lukewarm water.
In the meantime, crumble the sheep`s cheese into fine pieces or grate it roughly (this is best done on a hand grater).
Drain the chicory in a colander. Put about 1/3 of the chicory strips in a large baking dish. Place half of the minced meat and half of the mushrooms on top. Cover with about 1/3 of the sheep`s cheese. Repeat this process and finish with a layer of chicory. Put the rest of the sheep`s cheese and the grated Gouda on top.
Bake in the oven at 180 ° C on the middle rack for approx. 40 minutes until the casserole turns crispy and brown on top.
The casserole has a total of 2,150 g and 27 g carbohydrates
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