{"id":194508,"title":"Ciuperci umplute cu roquefort","modified":"2026-10-30T20:53:34+01:00","plain":"Ciuperci champignon mari, umplute cu roquefort, cimbru, rodie \u0219i nuci, coapte la cuptor \u0219i stropite la final cu pu\u021bin\u0103 miere.\n\n\n\nCiupercile umplute cu roquefort ies fierbin\u021bi din cuptor, cu br\u00e2nza topit\u0103 \u00een p\u0103l\u0103riile brune \u0219i suculente. Rodia aduce note acri\u0219oare, nucile dau o textur\u0103 crocant\u0103, iar pu\u021bina miere turnat\u0103 \u00een ultimul moment domole\u0219te gustul s\u0103rat al br\u00e2nzei cu mucegai albastru. Pentru 4 persoane, ai nevoie de 8 ciuperci mari \u0219i de aproximativ o jum\u0103tate de or\u0103 de coacere. Varianta cu pu\u021bini carbohidra\u021bi \u00ee\u0219i g\u0103se\u0219te locul printre preparatele mele keto.\n\n\n\nCe sunt ciupercile umplute ?\n\n\n\nCiupercile umplute sunt p\u0103l\u0103rii de ciuperci scobite, umplute \u0219i apoi coapte la cuptor. Aici, ciupercile champignon brune, mari, se umplu cu roquefort, o br\u00e2nz\u0103 cu mucegai albastru din lapte de oaie, s\u0103rat\u0103 \u0219i cu gust intens. Cimbrul proasp\u0103t \u0219i boabele de rodie se pun peste br\u00e2nz\u0103 \u00eenainte de coacere, iar mierea se adaug\u0103 la servire.\n\n\n\nFiecare \u00eembuc\u0103tur\u0103 pune \u00een valoare contrastele : pulpa suculent\u0103, br\u00e2nza cu mucegai albastru topit\u0103, aciditatea rodiei \u0219i textura ferm\u0103 a nucilor. Se servesc calde, pe farfurie, ca antreu sau ca aperitiv consistent.\n\n\n\nO alt\u0103 re\u021bet\u0103 \u00een acela\u0219i spirit : Vinete umplute cu ciuperci \u0219i roquefort.\n\n\n\nOriginea acestei variante\n\n\n\nCiupercile umplute cu br\u00e2nz\u0103 sunt un aperitiv cald clasic : se \u00eendep\u0103rteaz\u0103 picioru\u0219ul, se umple p\u0103l\u0103ria \u0219i se d\u0103 la cuptor. Aceast\u0103 variant\u0103 p\u0103streaz\u0103 procedeul \u0219i aduce gust prin roquefort, cimbru, nuci \u0219i rodie.\n\n\n\nMierea vine din asocierea bine cunoscut\u0103 de pe platourile cu br\u00e2nzeturi, unde br\u00e2nza cu mucegai albastru se serve\u0219te adesea cu c\u00e2teva pic\u0103turi de miere \u0219i nuci. Aici, se toarn\u0103 peste br\u00e2nza \u00eenc\u0103 fierbinte, chiar \u00eenainte de servire.\n\n\n\nIngredientele principale\n\n\n\nPreg\u0103te\u0219te 8 ciuperci champignon brune mari, adic\u0103 aproximativ 400 g. Alege ciuperci ferme \u0219i uscate, cu p\u0103l\u0103rii largi \u0219i uniforme : trebuie s\u0103 cuprind\u0103 umplutura \u0219i s\u0103 \u00ee\u0219i p\u0103streze forma dup\u0103 coacere. Picioru\u0219ele se \u00eendep\u0103rteaz\u0103 \u0219i nu se folosesc \u00een re\u021bet\u0103.\n\n\n\n\u00cen aceea\u0219i tem\u0103 : Andive gratinate cu br\u00e2nz\u0103 cu mucegai albastru \u0219i ciuperci.\n\n\n\nCele 150 g de roquefort dau cremozitate \u0219i gust s\u0103rat ; \u00eel po\u021bi \u00eenlocui cu alt\u0103 br\u00e2nz\u0103 cu mucegai albastru. R\u0103m\u00e2ne un produs lactat, lucru de care trebuie s\u0103 \u021bii cont dac\u0103 evi\u021bi laptele de vac\u0103, lactoza sau cazeina A1.\n\n\n\nAi nevoie de 4 crengu\u021be de cimbru proasp\u0103t, 2 linguri de boabe de rodie pentru culoare \u0219i aciditate \u0219i o m\u00e2n\u0103 de nuci pentru textura crocant\u0103. Mierea se toarn\u0103 \u00een fir sub\u021bire la servire. O po\u021bi \u00eenlocui cu un \u00eendulcitor lichid cu gust de miere ; \u00een aceast\u0103 variant\u0103, o por\u021bie con\u021bine 3 g de carbohidra\u021bi ne\u021bi.\n\n\n\nSfaturi de preparare \u0219i servire\n\n\n\nDac\u0103 boabele de rodie sunt congelate, decongeleaz\u0103-le, apoi usuc\u0103-le cu prosoape de h\u00e2rtie pentru a limita cantitatea de ap\u0103 din preparat. Pre\u00eenc\u0103lze\u0219te cuptorul la 180 \u00b0C, \u00eendep\u0103rteaz\u0103 picioru\u0219ele \u0219i a\u0219az\u0103 p\u0103l\u0103riile cu scobitura \u00een sus. Umple-le cu br\u00e2nz\u0103 f\u0103r\u0103 s\u0103 rupi marginile, apoi distribuie deasupra cimbrul \u0219i boabele de rodie.\n\n\n\nPentru varietate : Smochine coapte cu roquefort \u0219i nuci.\n\n\n\nLas\u0103-le la cuptor aproximativ o jum\u0103tate de or\u0103, verific\u00e2nd dup\u0103 20 \u0219i apoi dup\u0103 25 de minute : p\u0103l\u0103riile trebuie s\u0103 fie fragede, iar br\u00e2nza topit\u0103. A\u0219az\u0103-le pe farfurii, strope\u0219te-le la final cu miere \u0219i serve\u0219te-le imediat, cu o salat\u0103 verde pentru prospe\u021bime. Ce r\u0103m\u00e2ne se p\u0103streaz\u0103 la frigider \u00eentr-un recipient \u00eenchis \u0219i se re\u00eenc\u0103lze\u0219te la cuptor.\n\n\n\nDescoper\u0103 toate re\u021betele mele keto.\n\n\n\n\n\n\tCiuperci umplute cu Roquefort\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t8 ciuperci champignon (mari, brune (aproximativ 400 g \u00een total))150 g de Roquefort (sau alt\u0103 br\u00e2nz\u0103 cu mucegai albastru)Miere ((sau \u00eendulcitor lichid cu gust de miere))4 crengu\u021be de cimbru (proasp\u0103t)Garnitur\u01032 linguri de boabe de rodie (con\u021binut moderat de glucide)1 m\u00e2n\u0103 de nuci (con\u021binut sc\u0103zut de glucide)\t\n\t\n\t\tDecongeleaz\u0103 boabele de rodie. Usuc\u0103-le prin tamponare cu h\u00e2rtie absorbant\u0103.Pre\u00eenc\u0103lze\u0219te cuptorul la 180 de grade.\u00cendep\u0103rteaz\u0103 codi\u021bele ciupercilor. Nu le mai folosi. A\u0219az\u0103 p\u0103l\u0103riile cu partea interioar\u0103 \u00een sus pe blatul de lucru.Umple interiorul cu br\u00e2nz\u0103. Ai grij\u0103 s\u0103 nu rupi p\u0103l\u0103riile. Presar\u0103 cimbrul \u0219i boabele de rodie peste br\u00e2nz\u0103.Pune la cuptor pentru o jum\u0103tate de or\u0103. Verific\u0103 dup\u0103 20 \u0219i 25 de minute.Scoate din cuptor \u0219i a\u0219az\u0103 pe farfurii. La final, adaug\u0103 mierea (sau \u00eendulcitorul).\t\n\t\n\t\t\u021aine cont de folosirea br\u00e2nzei cu mucegai albastru dac\u0103 nu consumi lapte de vac\u0103, lactoz\u0103 sau cazein\u0103 A1.\nUstensile : Cuptor la 180 de grade, Vas termorezistent.\n\t\n\t\n\t\tEntr\u00e9eFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194508","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=194508"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/194508\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/193953"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=194508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=194508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=194508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}