{"id":116,"date":"2014-11-10T16:31:21","date_gmt":"2014-11-10T15:31:21","guid":{"rendered":"https:\/\/blog.univ-angers.fr\/sumpps\/?p=116"},"modified":"2019-05-24T10:06:23","modified_gmt":"2019-05-24T09:06:23","slug":"champignons-farcis","status":"publish","type":"post","link":"https:\/\/blog.univ-angers.fr\/sumpps\/2014\/11\/10\/champignons-farcis\/","title":{"rendered":"Champignons farcis"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/img.750g.com\/galaxie\/986\/120433\/7816\/bouchees_de_chevre_aux_figues.png\" width=\"219\" height=\"200\" class=\"alignnone\" \/><br \/>\nPr\u00e9paration : 5 min<br \/>\nCuisson : 20 min<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong> (pour 4 personnes)<br \/>\n\u2022\t12 gros champignons de Paris<br \/>\n\u2022\t80 g de beurre ramolli<br \/>\n\u2022\t3 grosses \u00e9chalotes<br \/>\n\u2022\t2 gousses d\u2019ail<br \/>\n\u2022\tDu persil frais<br \/>\n\u2022\tSel, poivre<br \/>\n\u2022\tDu parmesan r\u00e2p\u00e9<\/p>\n<p><strong>Pr\u00e9paration :<\/strong><br \/>\nPr\u00e9chauffer le four \u00e0 200\u00b0C (thermostat 6-7)<br \/>\nNettoyer les champignons et les brosser l\u00e9g\u00e8rement pour enlever la terre<br \/>\nEnlever les queues et couper les bouts terreux<br \/>\nEmincer les \u00e9chalotes et les gousses d&rsquo;ail.<\/p>\n<p>Passer les queues de champignons, l&rsquo;ail et les \u00e9chalotes, le persil frais ainsi que le beurre ramolli (par exemple au micro-onde mode \u00ab\u00a0d\u00e9cong\u00e9lation\u00a0\u00bb) au mixer.<br \/>\nGarnir un plat avec les t\u00eates des champignons.<br \/>\nFarcir les t\u00eates des champignons avec cette pr\u00e9paration, saupoudrer de parmesan.<\/p>\n<p>Faire cuire au four 20 minutes environ.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pr\u00e9paration : 5 min Cuisson : 20 min Ingr\u00e9dients : (pour 4 personnes) \u2022 12 gros champignons de Paris \u2022 80 g de beurre ramolli \u2022 3 grosses \u00e9chalotes \u2022 2 gousses d\u2019ail \u2022 Du persil frais \u2022 Sel, poivre \u2022 Du parmesan r\u00e2p\u00e9 Pr\u00e9paration : Pr\u00e9chauffer le four \u00e0 200\u00b0C (thermostat 6-7) Nettoyer les &hellip; <a href=\"https:\/\/blog.univ-angers.fr\/sumpps\/2014\/11\/10\/champignons-farcis\/\" class=\"more-link\">Continuer la lecture de <span class=\"screen-reader-text\">Champignons farcis<\/span>  <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":10930,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,4,5,2],"tags":[],"class_list":["post-116","post","type-post","status-publish","format-standard","hentry","category-entree","category-four","category-recettes-apero","category-vegetarien"],"_links":{"self":[{"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/posts\/116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/users\/10930"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/comments?post=116"}],"version-history":[{"count":1,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/posts\/116\/revisions"}],"predecessor-version":[{"id":119,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/posts\/116\/revisions\/119"}],"wp:attachment":[{"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/media?parent=116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/categories?post=116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.univ-angers.fr\/sumpps\/wp-json\/wp\/v2\/tags?post=116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}