{"id":1544,"date":"2025-08-07T08:32:11","date_gmt":"2025-08-07T08:32:11","guid":{"rendered":"https:\/\/cookingpleasure.nl\/?p=1544"},"modified":"2026-03-08T08:33:13","modified_gmt":"2026-03-08T08:33:13","slug":"gevulde-kastanjechampignons","status":"publish","type":"post","link":"https:\/\/cookingpleasure.nl\/?p=1544","title":{"rendered":"Gevulde kastanjechampignons"},"content":{"rendered":"\n<p>500 gr. kastanjechampignons<br>1 el. olijfolie<br>75 gr. risottorijst<br>1 el. truffel- of olijventapenade<br>2 takjes tijm<br>50 g magor (kaas)<br>1 klein sjalotje<br>100 ml. droge witte wijn<\/p>\n\n\n\n<p>Verwarm de oven voor tot 200 \u00baC. Veeg de champignons schoon en verwijder de steeltjes. Zet de champignons in de ovenschaal.<\/p>\n\n\n\n<p>Verhit in een koekenpan de olijfolie en fruit het gesnipperde sjalotje. Schep de rijst erdoor en voeg scheutje voor scheutje de witte wijn toe. Laat de rijst het vocht telkens goed opnemen. Voeg al roerend 100 ml water toe en laat het vocht langzaam verdwijnen. Kook de risotto in 4-5 min. beetgaar.<\/p>\n\n\n\n<p>Schep de tapenade en de blaadjes van de takjes tijm door de risotto. Breng op smaak met zout en peper. Vul de champignons met de risotto. Verdeel de magor over de risotto.<\/p>\n\n\n\n<p>Bak de champignons in de voorverwarmde oven in 15-20 min. gaar. Garneer de champignons naar wens met een beetje extra tijm.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\">Een heerlijk voor- of tussengerechtje met een Italiaanse tintje&#8230; tongstrelend! <\/div>\n<p> <a class=\"mh-excerpt-more\" href=\"https:\/\/cookingpleasure.nl\/?p=1544\" title=\"Gevulde kastanjechampignons\">[&#8230; ]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1545,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1,28],"tags":[],"class_list":{"0":"post-1544","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-italiaans","8":"category-ongecatoriseerd","9":"category-risotto"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/posts\/1544","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1544"}],"version-history":[{"count":2,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/posts\/1544\/revisions"}],"predecessor-version":[{"id":1548,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/posts\/1544\/revisions\/1548"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=\/wp\/v2\/media\/1545"}],"wp:attachment":[{"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1544"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1544"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingpleasure.nl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1544"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}