Summary

Ingredients

• 2 tuber / s fennel
• 180 g mushrooms
• 1 medium onion (s)
• 200 g processed cheese
• 0.5 ½ bun
• Vegetable broth
• Fat for the baking dish
• oil

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Instructions

1. Wash and clean the fennel, put the greens aside. Halve the tuber lengthways and cut out the stalk. Cut out some fennel in the middle to make a small hollow.
2. Soak half the bun in a little vegetable stock. Peel the onion and cut into small cubes. Clean the mushrooms and cut into thin slices. Cut the inside of the fennel into small pieces like onions.
3. First fry the onions in a little oil until translucent. Then add the mushrooms, the inside of the fennel and the squeezed and torn bread roll and fry with it.
4. Meanwhile, cook the fennel halves in vegetable stock for about 5 minutes until they are firm to the bite. Then mix the processed cheese with some of the cooking water to create a creamy sauce.
5. Brush a baking dish with fat. Put in the fennel halves and fill with the mushroom and onion mixture. Pour the processed cheese sauce over the fennel (including the stalks).
6. Bake in the oven at 180 ° C for about 30 minutes until the cheese is slightly brown. In the meantime, chop the fennel greens and sprinkle over the fennel before serving.