{"id":4442,"date":"2025-06-27T14:38:24","date_gmt":"2025-06-27T12:38:24","guid":{"rendered":"https:\/\/artm-friends.at\/kochstudio\/?p=4442"},"modified":"2025-06-27T14:38:24","modified_gmt":"2025-06-27T12:38:24","slug":"gefuellte-ueberbackene-champignons","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=4442","title":{"rendered":"Gef\u00fcllte \u00fcberbackene Champignons"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n2 gro\u00dfe Champignons, 2 EL Kren Bresso, 1 KL Bauernkaviar, 4 frische Salbeibl\u00e4tter, 1 EL Hafer cuisine, 2 EL geriebener Bergk\u00e4se, 1 EL Oliven\u00f6l\n<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/vsp_gefchampignon.png\" width=\"400\" height=\"300\" alt=\"Gef\u00fcllte \u00fcberbackene Champignons\" title=\"Gef\u00fcllte \u00fcberbackene Champignons\" \/><\/p>\n<p><b>Zubereitung: <\/b><br \/>\nChampignons putzen, wenn n\u00f6tig. Stiele herausdrehen und sehr fein hacken. Salbeibl\u00e4tter waschen, trocken sch\u00fctteln und klein schneiden.<\/p>\n<p>Bresso zu den gehackten Stielen und Salbeibl\u00e4ttern geben. Mit dem Kaviar und Hafer cuisine zu einer cremigen Paste verr\u00fchren. In die Champignonk\u00f6pfe f\u00fcllen und mit dem K\u00e4se bestreuen.<\/p>\n<p>Eine kleine ofenfeste Form mit dem Oliven\u00f6l bestreichen. Champignons hineinsetzen und ca. 20 min bei 180\u00b0C Hei\u00dfluft backen, bis der K\u00e4se leicht gebr\u00e4unt ist. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 2 gro\u00dfe Champignons, 2 EL Kren Bresso, 1 KL Bauernkaviar, 4 frische Salbeibl\u00e4tter, 1 EL Hafer cuisine, 2 EL geriebener Bergk\u00e4se, 1 EL Oliven\u00f6l Zubereitung: Champignons putzen, wenn n\u00f6tig. Stiele herausdrehen und sehr fein hacken. Salbeibl\u00e4tter waschen, trocken sch\u00fctteln und klein schneiden. Bresso zu den gehackten Stielen und Salbeibl\u00e4ttern geben. Mit dem [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[66,14],"tags":[668,632,595,671,461,244],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4442"}],"collection":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4442"}],"version-history":[{"count":1,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4442\/revisions"}],"predecessor-version":[{"id":4443,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4442\/revisions\/4443"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}