Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "1da4adcbb6124f7b88bb1d17cdbeff6d",
    "updated": "2025-04-24T07:17:52.929Z",
    "title": "Stuffed Portobello Mushrooms with Melted Taleggio",
    "subtitle": null,
    "description": "Taleggio, a soft cow's milk cheese from Northern Italy, offers a unique balance of robust aroma and smooth melting properties, making it an ideal choice for this dish.  While some young cheeses like fontina melt beautifully but lack complexity, and mature cheeses like Gruyère can become grainy, Taleggio provides both flavor and a creamy texture when heated.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "portobellos (or another similar mushroom), stalks removed",
          "olive oil",
          "salt and black pepper",
          "onion, finely diced",
          "celery stalk, finely diced",
          "finely chopped sun-dried tomatoes",
          "garlic cloves, crushed",
          "grated parmesan",
          "chopped tarragon leaves",
          "coarsely shredded basil leaves",
          "taleggio, sliced"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.",
      "Arrange the portobellos, stalk-side up, on the prepared baking sheet. Drizzle with a small amount of olive oil and season with salt and pepper.",
      "Roast for approximately 15 minutes, or until the mushrooms start to soften.",
      "While the mushrooms roast, heat 2 tablespoons of olive oil in a sauté pan over low heat. Add the diced onion and celery and cook for 5 to 10 minutes, stirring occasionally, until softened but not browned.",
      "Incorporate the chopped sun-dried tomatoes and crushed garlic. Cook for a few minutes more.",
      "Remove the pan from the heat and allow the mixture to cool.",
      "Once cooled, mix in the grated Parmesan, chopped tarragon, and half of the shredded basil. Season with pepper. (Taleggio is naturally salty, so use salt sparingly.)",
      "Spoon the filling generously onto the roasted portobellos and arrange the Taleggio slices over the top.",
      "Return the baking sheet to the oven and bake for about 10 minutes, or until the cheese is melted and bubbly and the mushrooms are tender.",
      "Transfer the stuffed portobellos to serving plates and drizzle with the remaining olive oil.",
      "Garnish with the remaining fresh basil and serve immediately, accompanied by a green salad."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]