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": "f6e51e3e80194399b8ebd3c9c4f0164a",
    "updated": "2025-04-24T15:39:49.153Z",
    "title": "Stuffed Portobello Mushroom Wellington",
    "subtitle": null,
    "description": "This hearty mushroom dish offers a delightful culinary experience. The savory grilled portobello mushrooms are enhanced by a rich stuffing, encased in a crisp puff pastry shell.  A modern twist on a classic, this recipe is simple enough for a weeknight meal yet elegant enough for entertaining.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil, divided",
          "champagne vinegar",
          "red miso (or soy sauce, but then omit the salt)",
          "sea salt flakes",
          "cracked black pepper",
          "portobello mushrooms",
          "sheets phyllo dough",
          "chopped parsley (to garnish)"
        ]
      },
      {
        "section": "Mushroom Stuffing",
        "ingredients": [
          "leeks (about 1 large)",
          "unsalted butter",
          "apple juice",
          "button mushrooms, thinly sliced",
          "fresh thyme leaves (about 3 sprigs)",
          "soft goat cheese, crumbled",
          "egg, beaten",
          "panko bread crumbs",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      }
    ],
    "instructions": [
      "Combine 1/4 cup olive oil, vinegar, miso, salt, and pepper in a bowl, whisking until thoroughly blended.",
      "Coat the gill side of four medium portobello mushroom caps with the mixture.",
      "Allow the mushrooms to marinate for 30 minutes.",
      "Preheat grill to high heat. Grill the mushrooms gill-side down for approximately 4 minutes per side.",
      "Place a brick or heavy cast-iron skillet on top of the mushrooms while grilling to flatten them.",
      "Remove from grill and set aside to cool.",
      "Preheat oven to 375 degrees F.",
      "Distribute the stuffing evenly over the flattened mushrooms, creating a layer on each cap. Arrange the stuffed mushrooms on a parchment-lined baking sheet.",
      "Cut the phyllo dough into rounds using a coffee can or similar-sized object (about 4 inches in diameter) as a guide.",
      "Brush each phyllo round generously with the remaining olive oil and place them on the baking sheet alongside the mushrooms.",
      "Bake for approximately 20 minutes, or until the pastry is golden brown and the filling is cooked through.",
      "To serve, place a puff pastry round on top of each stuffed mushroom and garnish with fresh parsley.",
      "Remove and discard the tough outer layer of the leek.",
      "Cut 2-inch sections from the leek, starting at the root end.",
      "Stop slicing when the leek becomes darker green and tough near the center. Discard the top and root end.",
      "Separate the leek rings by gently pushing them apart with your thumb. Place the separated rings into a bowl of clean water.",
      "Swirl the leek rings in the water to remove any dirt or debris. Drain thoroughly.",
      "Melt the butter in a 10-inch skillet over medium heat. Add the leeks and cook slowly for about 15 minutes, until softened.",
      "Increase the heat and add the apple juice to deglaze the pan. Cook until most of the liquid has evaporated.",
      "Transfer the cooked leeks to a bowl and set aside to cool.",
      "Add the sliced button mushrooms to the hot skillet and sauté until browned.",
      "Combine the sautéed mushrooms with the cooled leeks.",
      "Incorporate the thyme, goat cheese, beaten egg, and panko bread crumbs into the leek and mushroom mixture. Season with salt and pepper to taste.",
      "The stuffing mixture should be thick, not runny. If necessary, add more panko bread crumbs to achieve the desired consistency.",
      "Refrigerate the stuffing until ready to use."
    ],
    "notes_ingredients": "If substituting soy sauce for miso, omit the added salt.",
    "notes_instructions": null
  }
]