{"id":473,"date":"2011-04-11T19:11:02","date_gmt":"2011-04-11T19:11:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=473"},"modified":"2011-04-11T19:11:02","modified_gmt":"2011-04-11T19:11:02","slug":"gefullte-champignons","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-champignons\/","title":{"rendered":"Gef\u00fcllte Champignons"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\n6-8 gro\u00dfe Champignons pro Person
\n60 g Butter
\nF\u00fcllung<\/em>
\n150 g Hackfleisch
\n1 kleine Zwiebel
\n1 Bund Petersilie
\n1 Ei
\n1\/2 TL Salz
\nfrisch gemahlener Pfeffer
\n1 Prise Rosenpaprika
\n1\/2 TL scharfer Senf
\n1 Prise Oregano
\n1\/2 TL Thymian
\nSauce<\/em>
\n2 EL Tomatenketchup
\n1 TL Worcestershiresauce
\n1-2 Knoblauchzehen<\/p>\n

\nZubereitung: <\/b>
\nChampignons kurz waschen und die Stiele ausbrechen. Evtl. die H\u00fcte mit einem spitzen Messer weiter aush\u00f6hlen, damit die F\u00fcllung Platz hat. Das Hackfleisch mit der sehr fein gehackten Zwiebel, der gewiegten Petersilie, dem Ei und den Gew\u00fcrzen gut vermischen. Die Champignon-H\u00fcte mit der Fleischmasse reichlich f\u00fcllen, etwa 1 Teel\u00f6ffel F\u00fcllung pro Pilz. Eine feuerfeste Form dick ausbuttern und die Pilze nebeneinander hineinsetzen. Aus Ketchup, Worcestershiresauce und geriebenem Knoblauch eine Sauce r\u00fchren und \u00fcber die Pilze verteilen. Zuletzt Butterfl\u00f6ckchen daraufsetzen. Im vorgeheizten Backofen braten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 6-8 gro\u00dfe Champignons pro Person 60 g Butter F\u00fcllung 150 g Hackfleisch 1 kleine Zwiebel 1 Bund Petersilie 1 Ei 1\/2 TL Salz frisch gemahlener Pfeffer 1 Prise Rosenpaprika 1\/2 TL scharfer Senf 1 Prise Oregano 1\/2 TL Thymian Sauce 2 EL Tomatenketchup 1 TL Worcestershiresauce 1-2 Knoblauchzehen Zubereitung: Champignons kurz waschen und die … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[102],"class_list":["post-473","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-champignon","item-wrap"],"yoast_head":"\nGef\u00fcllte Champignons<\/title>\n<meta name=\"description\" content=\"- Gef\u00fcllte Champignons\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-champignons\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gef\u00fcllte Champignons\" \/>\n<meta property=\"og:description\" content=\"- Gef\u00fcllte Champignons\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/gefullte-champignons\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-11T19:11:02+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gef\u00fcllte Champignons\",\"datePublished\":\"2011-04-11T19:11:02+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/\"},\"wordCount\":135,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Champignon\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/\",\"name\":\"Gef\u00fcllte Champignons\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-11T19:11:02+00:00\",\"description\":\"- Gef\u00fcllte Champignons\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/gefullte-champignons\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gef\u00fcllte Champignons\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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