{"id":5191,"date":"2013-02-27T14:55:36","date_gmt":"2013-02-27T14:55:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5191"},"modified":"2013-02-27T14:55:36","modified_gmt":"2013-02-27T14:55:36","slug":"gefullte-bischofsmutzen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/gefullte-bischofsmutzen\/","title":{"rendered":"Gef\u00fcllte Bischofsm\u00fctzen"},"content":{"rendered":"

Zutaten<\/strong>
\n4 mittelgrosse Bischofsm\u00fctzen (Patissons, eine Art Speisek\u00fcrbisse),
\nSalz
\nF\u00fcllung:<\/em>
\n1 Zwiebel
\n1 Lauchstange
\n2 M\u00f6hren
\n1 Bund glatte Petersilie
\n150 Magerquark, evtl. mehr
\n3 Eigelb
\n75 g geriebener Parmesan
\nPfeffer aus der M\u00fchle
\nMajoran
\nOregano
\nFett f\u00fcr die Form
\nSauce:<\/em>
\n1\/8 l trockener Weisswein
\n200 g Gorgonzola,
\n200 g s\u00fcsse Sahne<\/p>\n

Zubereitung<\/strong>
\nStielansatz der Bischofsm\u00fctzen zur\u00fcckschneiden. Gem\u00fcse in siedendem Salzwasser ca. 5 Minuten garen. Herausnehmen, kalt abschrecken, dann einen Deckel wegschneiden und die Bischofsm\u00fctzen bis auf einen Rand
\nvon ca. 2 cm aush\u00f6hlen. Bei jungen Exemplaren kann das Innere in kleine W\u00fcrfel geschnitten und f\u00fcr die F\u00fcllung verwendet werden. Bei sehr gross gewachsenen \u00e4lteren Bischofsm\u00fctzen ist der Kernanteil fast
\nzu gross.
\nF\u00fcr die F\u00fcllung Zwiebel, Lauch und M\u00f6hren fein w\u00fcrfeln. Petersilie fein hacken. Zusammen mit dem Fruchtfleisch, Quark, Eigelb und geriebenen K\u00e4se vermischen. Kr\u00e4ftig mit Salz, Pfeffer und Kr\u00e4utern
\nabschmecken. Diese Masse in die vorbereiteten Bischofsm\u00fctzen f\u00fcllen. Nebeneinander in eine gut gefettete feuerfeste Form stellen. In der Mitte des auf 200 Grad vorgeheizten Backofens ca. 30 Minuten
\n\u00fcberbacken.
\nF\u00fcr die Sauce den Wein etwas einkochen lassen. Gorgonzola mit Sahne vermischen und unter st\u00e4ndigem R\u00fchren zum Wein geben. Bei kleiner Hitze s\u00e4mig einkochen lassen. Mit Pfeffer abschmecken. Die Sauce zu
\nden gef\u00fcllten Bischofsm\u00fctzen servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 mittelgrosse Bischofsm\u00fctzen (Patissons, eine Art Speisek\u00fcrbisse), Salz F\u00fcllung: 1 Zwiebel 1 Lauchstange 2 M\u00f6hren 1 Bund glatte Petersilie 150 Magerquark, evtl. mehr 3 Eigelb 75 g geriebener Parmesan Pfeffer aus der M\u00fchle Majoran Oregano Fett f\u00fcr die Form Sauce: 1\/8 l trockener Weisswein 200 g Gorgonzola, 200 g s\u00fcsse Sahne Zubereitung Stielansatz der … <\/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":[67],"class_list":["post-5191","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kurbis","item-wrap"],"yoast_head":"\nGef\u00fcllte 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