{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/no\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/no\/author\/admin2823\/","title":"Fylt portobello med aubergine og saltet sitron","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"b6W8IXfKcA\"><a href=\"https:\/\/marcwiner.com\/no\/fylt-portobello\/\">Fylt portobello med aubergine og saltet sitron<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/no\/fylt-portobello\/embed\/#?secret=b6W8IXfKcA\" width=\"600\" height=\"338\" title=\"&laquo;Fylt portobello med aubergine og saltet sitron&raquo; &#8212; Marc Winer\" data-secret=\"b6W8IXfKcA\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/marcwiner.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/marcwiner.com\/wp-content\/uploads\/2026\/10\/portobello-farci-en-tete-750x563.jpg","thumbnail_width":600,"thumbnail_height":450,"description":"En stor portobellosopp fylt med silkemyk aubergine med hvitl\u00f8k, chili, oregano og saltet sitron, deretter bakt i ovnen.","url":"https:\/\/marcwiner.com\/no\/fylt-portobello\/","language":"no","recipe":{"name":"Fylt portobello med aubergine og saltet sitron","cuisine":["fransk"],"course":["Hovedrett"],"prep_time_min":25,"cook_time_min":20,"total_time_min":45,"servings":{"amount":1,"unit":"person"},"ingredients":["1 portobellosopp","1 aubergine","1 b\u00e5t saltet sitron","1 fedd hvitl\u00f8k","0.25 r\u00f8d chili ((vanlig eller spansk chili))","1 ts oregano (t\u00f8rket)","olje (avokadoolje, mild olivenolje eller solsikkeolje med h\u00f8yt oljesyreinnhold, til steking)","2 ss n\u00e6ringsgj\u00e6r (i flak)","En liten h\u00e5ndfull parmesan (eller pecorino eller grana padano, i stedet for n\u00e6ringsgj\u00e6r)"],"instructions_count":5,"image":"https:\/\/marcwiner.com\/wp-content\/uploads\/2026\/10\/portobello-farci-en-tete-scaled.jpg"},"author":{"name":"Marc Winer","url":"https:\/\/marcwiner.com\/a-propos\/","sameAs":["https:\/\/www.instagram.com\/marcwiner\/","https:\/\/www.facebook.com\/marcwinercuisine\/","https:\/\/www.linkedin.com\/in\/marcwiner","https:\/\/www.youtube.com\/@marc_winer","https:\/\/www.pinterest.com\/marc_winer\/","https:\/\/www.tiktok.com\/@marcwiner"]},"attribution":"Original recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.","cache_age":86400}