{"id":4554,"date":"2026-08-08T19:06:09","date_gmt":"2026-08-08T17:06:09","guid":{"rendered":"https:\/\/artm-friends.at\/kochstudio\/?p=4554"},"modified":"2026-08-08T19:06:09","modified_gmt":"2026-08-08T17:06:09","slug":"mit-pastinakenpuerree-gefuellte-portobellos-und-spiegelei","status":"publish","type":"post","link":"https:\/\/artm-friends.at\/kochstudio\/?p=4554","title":{"rendered":"Mit Pastinakenp\u00fcrree gef\u00fcllte Portobellos und Spiegelei"},"content":{"rendered":"<p><b>Zutaten (2 Portionen):<\/b><br \/>\n2 Portobellos, 1 Pastinake, 2 Eier, 3 EL Hafer cuisine, 2 EL Oliven\u00f6l, Curcuma, mediterrane und Bl\u00fcten-Gew\u00fcrzmischung, frisch gemahlener wei\u00dfer Pfeffer<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/artm-friends.at\/kochstudio\/wp-content\/images\/gef_portbpastinei.png\" width=\"400\" height=\"300\" alt=\"Mit Pastinakenp\u00fcrree gef\u00fcllte Portobellos und Spiegelei\" title=\"Mit Pastinakenp\u00fcrree gef\u00fcllte Portobellos und Spiegelei\"><\/p>\n<p><b>Zubereitung:<\/b><br \/>\nPastinake sch\u00e4len, waschen und in W\u00fcrfel schneiden. In einem Topf mit Wasser bedecken und mit den Gew\u00fcrzen weich kochen. \u00dcbersch\u00fcssiges Kochwasser abgie\u00dfen, ausd\u00e4mpfen lassen und mit Hafer cuisine p\u00fcrieren.<\/p>\n<p>Portobellos vorsichtig putzen und die Lamellen innen etwas auskratzen. Mit Pastinakenp\u00fcrree f\u00fcllen, dabei innen eine Mulde formen. Eier hineinschlagen. Im Ofen 20 Minuten bei 180\u00b0C backen, bis das Eiwei\u00df gestockt ist.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2 Portionen): 2 Portobellos, 1 Pastinake, 2 Eier, 3 EL Hafer cuisine, 2 EL Oliven\u00f6l, Curcuma, mediterrane und Bl\u00fcten-Gew\u00fcrzmischung, frisch gemahlener wei\u00dfer Pfeffer Zubereitung: Pastinake sch\u00e4len, waschen und in W\u00fcrfel schneiden. In einem Topf mit Wasser bedecken und mit den Gew\u00fcrzen weich kochen. \u00dcbersch\u00fcssiges Kochwasser abgie\u00dfen, ausd\u00e4mpfen lassen und mit Hafer cuisine p\u00fcrieren. Portobellos [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[128,3,133,66],"tags":[42,671,136,640],"_links":{"self":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4554"}],"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=4554"}],"version-history":[{"count":1,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4554\/revisions"}],"predecessor-version":[{"id":4555,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=\/wp\/v2\/posts\/4554\/revisions\/4555"}],"wp:attachment":[{"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artm-friends.at\/kochstudio\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}