{"id":195271,"title":"Ciuperci portobello umplute cu vinete \u0219i l\u0103m\u00e2ie murat\u0103","modified":"2026-10-30T21:20:55+01:00","plain":"O ciuperc\u0103 portobello mare, umplut\u0103 cu vinete fragede, usturoi, ardei iute, oregano \u0219i l\u0103m\u00e2ie conservat\u0103, apoi coapt\u0103 la cuptor.\n\n\n\nCiupercile portobello umplute ies din cuptor fragede \u0219i suculente, cu p\u0103l\u0103ria plin\u0103 de vinete moi, pres\u0103rate cu buc\u0103\u021bele de l\u0103m\u00e2ie conservat\u0103. Usturoiul, pu\u021bin ardei iute \u0219i oregano dau arom\u0103 umpluturii, care se leag\u0103 f\u0103r\u0103 pesmet sau ingrediente bogate \u00een amidon. Pentru o persoan\u0103, calcula\u021bi o jum\u0103tate de or\u0103 pentru g\u0103tirea vinetelor \u00een tigaie, apoi aproximativ 20 de minute la cuptor. Aceast\u0103 re\u021bet\u0103 se al\u0103tur\u0103 colec\u021biei mele de feluri de m\u00e2ncare keto.\n\n\n\nCe sunt ciupercile portobello umplute ?\n\n\n\nPortobello este o ciuperc\u0103 brun\u0103 din aceea\u0219i specie cu ciuperca champignon, culeas\u0103 la maturitate : p\u0103l\u0103ria sa mare \u0219i c\u0103rnoas\u0103 este potrivit\u0103 \u00een mod natural pentru umplut. Aici, este umplut\u0103 cu vinete g\u0103tite \u00eendelung \u00een tigaie, apoi st\u0103 aproximativ 20 de minute la cuptor, la 200 \u00b0C, p\u00e2n\u0103 c\u00e2nd devine fraged\u0103, iar umplutura este bine \u00eenc\u0103lzit\u0103.\n\n\n\nPu\u021bin parmezan, pecorino sau Grana Padano poate forma o crust\u0103 gratinat\u0103 deasupra ; fulgii de drojdie inactiv\u0103, \u00een schimb, se adaug\u0103 dup\u0103 coacere. Por\u021bia are aproximativ 240 kcal.\n\n\n\n\u00cen aceea\u0219i not\u0103 : Ciuperci umplute cu Roquefort.\n\n\n\nOriginea acestei variante\n\n\n\nCiupercile umplute se servesc calde \u0219i mizeaz\u0103 pe contrastul dintre p\u0103l\u0103ria fraged\u0103 \u0219i umplutura moale, uneori gratinat\u0103. Aceast\u0103 variant\u0103 \u00eenlocuie\u0219te umpluturile mai dense cu vinete aproape cremoase, aromate cu l\u0103m\u00e2ie conservat\u0103 \u00een sare, usturoi, ardei iute \u0219i oregano.\n\n\n\nPreparatul se serve\u0219te ca aperitiv generos sau ca garnitur\u0103, c\u00e2te o ciuperc\u0103 portobello de persoan\u0103. Pentru o mas\u0103 strict vegetarian\u0103, alege\u021bi drojdia inactiv\u0103 sau o br\u00e2nz\u0103 produs\u0103 f\u0103r\u0103 cheag de origine animal\u0103.\n\n\n\nIngredientele principale\n\n\n\nCiuperca portobello serve\u0219te drept suport : alege\u021bi o p\u0103l\u0103rie mare, intact\u0103 \u0219i suficient de ad\u00e2nc\u0103 pentru a \u021bine umplutura. Nu trebuie g\u0103tit\u0103 \u00een prealabil, se fr\u0103geze\u0219te la cuptor \u00een contact cu umplutura. Pentru un alt mod de a g\u0103ti ciupercile, vede\u021bi re\u021beta de ciuperci \u00een\u0103bu\u0219ite \u00een sos de soia.\n\n\n\nPentru varia\u021bie : Vinete umplute cu ciuperci \u0219i Roquefort.\n\n\n\nO v\u00e2n\u0103t\u0103 \u00eentreag\u0103, t\u0103iat\u0103 cubule\u021be, formeaz\u0103 umplutura ; se g\u0103te\u0219te cu o cantitate generoas\u0103 de ulei de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic. Un sfert de l\u0103m\u00e2ie conservat\u0103 \u00een sare, care nu trebuie confundat\u0103 cu cojile confiate \u00een zah\u0103r, se taie m\u0103runt cu tot cu coaj\u0103 \u0219i aduce arom\u0103 \u0219i savoare. Un c\u0103\u021bel de usturoi, un sfert de ardei iute ro\u0219u \u0219i o linguri\u021b\u0103 de oregano uscat completeaz\u0103 umplutura.\n\n\n\nOp\u021bional, folosi\u021bi 2 linguri de fulgi de drojdie inactiv\u0103, a c\u0103ror savoare aminte\u0219te de gustul umami, sau, \u00een locul lor, o m\u00e2n\u0103 mic\u0103 de parmezan, pecorino ori Grana Padano.\n\n\n\nRepere de preparare \u0219i servire\n\n\n\nG\u0103ti\u021bi cubule\u021bele de v\u00e2n\u0103t\u0103 timp de o jum\u0103tate de or\u0103 \u00een tigaie, cu o cantitate generoas\u0103 de ulei : trebuie s\u0103 se zdrobeasc\u0103 sub spatul\u0103, deoarece la cuptor nu se vor mai \u00eenmuia aproape deloc. Ad\u0103uga\u021bi usturoiul zdrobit \u00een ultimele zece minute, \u00eempreun\u0103 cu ardeiul iute t\u0103iat rondele sub\u021biri \u0219i oregano, precum \u0219i pu\u021bin ulei sau ap\u0103 dac\u0103 legumele se lipesc de tigaie. L\u0103m\u00e2ia conservat\u0103 se adaug\u0103 \u00een tigaie \u00een ultimele cinci minute.\n\n\n\nDescoperi\u021bi \u0219i : Baba ganoush cu vinete g\u0103tite \u00een tigaie.\n\n\n\nUmple\u021bi ciuperca portobello cu vinete, pres\u0103ra\u021bi acum br\u00e2nza dac\u0103 o folosi\u021bi \u0219i da\u021bi la cuptor la 200 \u00b0C pentru aproximativ 20 de minute, verific\u00e2nd dup\u0103 un sfert de or\u0103. Ciuperca trebuie s\u0103 fie fraged\u0103, iar umplutura bine \u00eenc\u0103lzit\u0103 ; ad\u0103uga\u021bi drojdia inactiv\u0103 dup\u0103 ce scoate\u021bi ciuperca din cuptor. Servi\u021bi imediat, cu o salat\u0103 verde sau cu pak choi sotat.\n\n\n\nPentru a g\u0103ti keto zi de zi, iat\u0103 toate re\u021betele mele cu pu\u021bini carbohidra\u021bi.\n\n\n\n\n\n\tCiuperci portobello umplute cu vinete \u0219i l\u0103m\u00e2ie murat\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ciuperc\u0103 portobello1 v\u00e2n\u0103t\u01031 sfert de l\u0103m\u00e2ie murat\u01031 c\u0103\u021bel de usturoi0.25 ardei iute ro\u0219u ((chili sau spaniol))1 linguri\u021b\u0103 de oregano (uscat)ulei (de avocado, de m\u0103sline cu gust delicat sau de floarea-soarelui cu con\u021binut ridicat de acid oleic, pentru g\u0103tit)Op\u021bional2 linguri de drojdie inactiv\u0103 (fulgi)O m\u00e2n\u0103 mic\u0103 de parmezan (sau de pecorino ori de grana padano, \u00een locul drojdiei inactive)\t\n\t\n\t\tTaie v\u00e2n\u0103ta cubule\u021be \u0219i g\u0103te\u0219te-o \u00een ulei din bel\u0219ug timp de o jum\u0103tate de or\u0103, p\u00e2n\u0103 se \u00eenmoaie. V\u00e2n\u0103ta trebuie s\u0103 fie foarte bine g\u0103tit\u0103. Nu se va mai g\u0103ti prea mult la cuptor (\u0219i nimic nu e mai nepl\u0103cut dec\u00e2t o v\u00e2n\u0103t\u0103 r\u0103mas\u0103 pu\u021bin prea crud\u0103).Zdrobe\u0219te usturoiul cu presa \u0219i adaug\u0103-l \u00een ultimele zece minute. Taie ardeiul iute \u00een rondele mici \u0219i adaug\u0103-l \u00eempreun\u0103 cu oregano. Dac\u0103 este nevoie, mai adaug\u0103 pu\u021bin ulei sau ap\u0103.Taie l\u0103m\u00e2ia \u00een buc\u0103\u021bele (cu tot cu coaj\u0103). Adaug-o \u00een ultimele cinci minute.Umple ciuperca portobello cu v\u00e2n\u0103ta g\u0103tit\u0103. Pune-o la cuptor pentru aproximativ 20 de minute, dar verific\u0103 dup\u0103 un sfert de or\u0103 dac\u0103 totul este \u00een regul\u0103.Dac\u0103 vrei s\u0103 presari parmezan, f\u0103-o \u00eenainte de a pune ciuperca portobello la cuptor. Fulgii de drojdie inactiv\u0103 se adaug\u0103 de preferat dup\u0103 coacere.\t\n\t\n\t\tUstensile \u0219i echipamente: cuptor la 200 de grade, tigaie mare f\u0103r\u0103 PFAS, spatul\u0103.\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195271","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=195271"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/195271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/194114"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=195271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=195271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=195271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}