{"id":13274,"date":"2026-06-23T12:11:20","date_gmt":"2026-06-23T12:11:20","guid":{"rendered":"https:\/\/cuisine-la-nature.com\/?page_id=13274"},"modified":"2026-06-23T12:28:50","modified_gmt":"2026-06-23T12:28:50","slug":"recette-champignon-farci-a-la-feta-origan-et-thym","status":"publish","type":"page","link":"https:\/\/cuisine-la-nature.com\/de\/recette-champignon-farci-a-la-feta-origan-et-thym","title":{"rendered":"Recette Champignon farci \u00e0 la feta, origan et thym"},"content":{"rendered":"
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Gef\u00fcllte Champignon mit Feta, Oregano und Thymian, Brennnessel-Ingwer-Creme<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Rezept von Yoann Hue im Hotel-Restaurant \u201eHohenzollern\u201c in Ahrweiler (Deutschland)<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Champignons\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Foto von Yoann Hue<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Zutaten f\u00fcr 15 Personen (Fingerfood-Portionen)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Gef\u00fcllte Champignons<\/span><\/p>

  • 15 wei\u00dfe Champignons<\/li>
  • 1 Packung (200 g) Feta<\/li>
  • 1 Schalote, in kleine W\u00fcrfel geschnitten<\/li>
  • 2 Knoblauchzehen, gehackt<\/li>
  • 1\/4 rote Paprika, fein gew\u00fcrfelt<\/li>
  • 1 TL frische Ingwer, fein gehackt<\/li>
  • 1 EL fein gehackte Bl\u00e4tter von Thymian, Oregano, Rosmarin und Salbei<\/li>
  • Oliven\u00f6l<\/li>
  • Garam massala<\/li>
  • Kreuzk\u00fcmmel, ger\u00f6stet und gemahlen<\/li>
  • Salz, Pfeffer<\/li><\/ul>

    Feta-Cashew-Kugeln<\/span><\/p>

    • 100 g Cashewkerne, ger\u00f6stet<\/span><\/li>
    • 1 Packung (200 g) Feta<\/li>
    • 1 TL Ingwer, gehackt<\/li>
    • 1\/2 TL Paprikapulver<\/li>
    • 1\/4 TL Kreuzk\u00fcmmel, ger\u00f6stet und gemahlen<\/li>
    • Salz, Pfeffer<\/li>
    • Eine Mischung aus grob gehackten Bl\u00fctenbl\u00e4ttern (Ringelblume, Mohnblume, Glockenblume, Studentenblume usw.)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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      Brennnessel-Ingwer-Creme<\/span><\/p>

      • 1 Knoblauchzehe<\/span><\/li>
      • 1 walnussgro\u00dfes St\u00fcck Ingwer<\/li>
      • 2 EL Butter<\/span><\/li>
      • 250 g Brennnesselbl\u00e4tter, blanchiert und abgetropft<\/li>
      • 1 EL Honig<\/li>
      • 100 ml Sahne<\/li>
      • Salz und Pfeffer<\/li><\/ul>

        rote Paprikasauce<\/p>

        • 3 EL Oliven\u00f6l<\/li>
        • 1 Zwiebel<\/li>
        • 2 Knoblauchzehen<\/li>
        • 500 g rote Paprikaschoten<\/li>
        • 1 Bouquet garni (1 Lauchgr\u00fcn, 1 Lorbeerblatt, 1 Strau\u00df Thymian)<\/li>
        • Salz und Chilipulver<\/li><\/ul>

          Deko<\/span><\/p>

          • Orangen-Tagetes-Bl\u00fcten<\/span><\/li>
          • Glockenblumen-Bl\u00fcten<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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            Zubereitung des Rezeptes<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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            F\u00fcr die gef\u00fcllten Champignons etwas Oliven\u00f6l in einem Topf erhitzen und Schalotten, Knoblauch, Ingwer und rote Paprika ca. 2 Minuten anbraten, ohne sie zu f\u00e4rben. Anschlie\u00dfend die Gew\u00fcrze hinzuf\u00fcgen und einige Sekunden anbraten. Mit Salz und Pfeffer w\u00fcrzen und die gehackten Kr\u00e4uter hinzuf\u00fcgen. Den Feta in 0,5 cm gro\u00dfe W\u00fcrfel schneiden und ihn zur vorherigen Mischung geben. Anschlie\u00dfend die Champignons putzen und entstielen (die Stiele f\u00fcr eine weitere Zubereitung verwenden). Mit Oliven\u00f6l bestreichen, mit Salz und Pfeffer w\u00fcrzen und dann mit der Feta-Mischung f\u00fcllen. Bei 150 \u00b0C etwa 10 Minuten backen.<\/span><\/p>

            F\u00fcr die Feta-Cashew-Kugeln die ger\u00f6steten Cashewn\u00fcsse mit dem Ingwer fein mahlen. Feta, Salz, Pfeffer und Gew\u00fcrze hinzuf\u00fcgen und glatt p\u00fcrieren. Abschmecken. Gleichm\u00e4\u00dfige Kugeln formen und in der Bl\u00fctenmischung w\u00e4lzen. K\u00fchl stellen.<\/p>

            F\u00fcr die Brennnessel-Ingwer-Creme die Brennnesseln von den Stielen befreien, waschen und in kochendem Salzwasser blanchieren. Abschrecken und abtropfen lassen. Die Butter in einem Topf schmelzen, Knoblauch und Ingwer hinzuf\u00fcgen und anschwitzen. Brennnesseln, Sahne, Honig, Salz und Pfeffer dazugeben und fein p\u00fcrieren, bis eine gr\u00fcne Creme entsteht. Abschmecken.<\/p>

            F\u00fcr die Paprikasauce, die Zwiebel fein schneiden und die Knoblauchzehen hacken. In einem Topf mit Oliven\u00f6l anbraten. Die geschnittene rote Paprika und das Bouquet garni hinzuf\u00fcgen. 30 Min. k\u00f6cheln lassen. Das Bouquet garni herausnehmen. Die So\u00dfe mixen und durch ein Haarsieb streichen. Salzen und mit Chilipulver w\u00fcrzen.<\/p>

            Legen Sie die verschiedenen Zutaten auf kleine Teller an, wie Sie auf dem Foto sehen k\u00f6nnen.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

            Champignons farcis \u00e0 la feta, origan et thym, cr\u00e8me d’ortie au gingembre Recette de Yoann Hue \u00e0 l’H\u00f4tel-Restaurant “Hohenzollern” \u00e0 Ahrweiler (Allemagne) Photo de Yoann Hue Ingr\u00e9dients pour 15 personnes (portions amuse-bouche) Champignons farcis 15 champignons de Paris 1 paquet (200 g ) de feta 1 \u00e9chalote, cisel\u00e9e finement 2 gousses d’ail hach\u00e9e 1\/4 de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","ocean_post_layout":"full-screen","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"on","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"off","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"on","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","iawp_total_views":0,"footnotes":""},"class_list":["post-13274","page","type-page","status-publish","hentry","entry"],"yoast_head":"\nRecette Champignon farci \u00e0 la feta, origan et thym - 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