Champignons Farcis

The whole idea of hors d’oeuvres is really not as complicated as it sounds. From what I can tell, creating the perfect hors d’oeuvre is a simple, three-step process:

Step 1: Find a disgusting, almost inedible ingredient. For the most successful hors d’oeuvre, the ingredient should be a raw, dead sea creature that ate poop off the sea floor while alive. Best if pickled or whizzed into a fishy paste and served with a cracker and/or olive.

Oysters on crackers. Oyster in French is "huître"...very classy, oui? I can't even begin to imagine how it's pronounced.

Step 2: Serve a very tiny portion of the disgusting ingredient in the middle of a giant plate drizzled with a mysterious, unnamed sauce – preferably brown or mustard yellow.

This is a snail. To eat. Somebody ate that.

Step 3: Combine three words from a French dictionary to come up with an exotic name. Best if it contains at least one apostrophe and a silent letter x. What’s in a name? A good example is the snail above: the moment you call it ‘Escargot’ it immediately transforms from the slimy creature suctioned to the moldy 2×4 in your backyard into a French delicacy available only to the upper-class elite.

An ounce of this Iranian Malossal Caviar will run you about $250, but I can see why! My mouth is watering just looking at that heaping spoonful of rubbery goo balls. If those aren't fish eggs, they're most definitely mosquito larvae.

Easy, right? Disguised as “delicacies” with sophisticated names and elegant presentation, “hors d’oeuvres” are a brilliant way to get people to willingly eat all varieties of snails, fish eggs, clams, lamb tongues, cow stomachs, and fungus. How something so unappetizing could ever be labeled an “appetizer” is beyond me! However, there IS one thing on that highly-questionable list that I absolutely love (the only plant, mind you), and that is fungus – in mushroom form, of course.

I humbly present to you my very first skinnyfat hors d’oeuvre, sans giant plate and mystery sauce.

Champignons Farcis (or, for the less cultured, Stuffed Mushrooms)
Adapted from this recipe…I made only minor changes. All credit to smittenkitchen!

Handful sundried tomatoes, soaked and chopped
T olive oil
18 white mushrooms, stems pulled out and chopped fine and caps reserved
1/2 cup finely chopped onions
2 garlic cloves, crushed
1/3 cup fine dry bread crumbs (I used whole wheat. Next time trying almonds.)
1 flax egg (1 T ground flax seed mixed with 3 T warm water)
1/4 cup fresh parsley leaves, chopped fine
1/2 t dried basil
1 – 2 T nutritional yeast (NOOCH!)
Salt & pepper

Preheat oven to 400°F.

Cover sundried tomatoes in hot water and soak while you prepare the mushrooms. Keep a tablespoon of the soaking water to add to the stuffing mix later.

Remove stems from mushrooms. Save the caps and chop the removed stems finely.

Bake mushroom caps for 10 to 15 minutes. This will allow you to get rid of excess juice before they’re stuffed…nobody wants a soggy appetizer!

Caps filled with mushroom juice.

While caps are pre-baking, sautee onions, garlic, and chopped mushroom stems in olive oil until the onions are clear and tender. Take the caps out of the oven and dump the excess water.

Combine the rest of the ingredients (sundried tomatoes and 1 T soaking water, breadcrumbs, parsley, basil, flax egg, nooch, salt and pepper to taste) and add the sautee mix.

Mix everything until it becomes a sticky stuffing. I used my hands!
Stuff the mushroom caps with a pile of the stuffing mixture and arrange on a cookie sheet.

Aren't they darling?

Bake for another 15 minutes, or until the outside of the stuffing has slightly browned and crisped.

Good heavens, it looks like someone's taken a bite out of that one in the bottom right corner! Some people just have no self control.

There you have it: Champignons Farcis, a very fancy, very vegan hors d’oeuvre suitable for your next social gathering or mushroom craving! The hubs was a fan. I brought one into the computer room for him to sample, then returned to the kitchen. A minute later he yelled across the house, “I WANT THEM ALL!”. I guess they came out alright.
Have you tried any of our skinnyfat recipes yet? If so, we’d love to hear about the turnout! Keep eating fungus.
~Becky, a fun-gal skinnyfat girl 🙂
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  1. I love stuffed mushrooms! My mom and I made some for Thanksgiving last year and they were fabulous. These look amazing!

    • skinnyfatgirls

       /  June 28, 2011

      They were wonderful! You should definitely give them a try. 🙂

  2. Hahaha I love the caption below the Caviar photo. I must say, your hors d’oeuvre looks the best of them all!

    • skinnyfatgirls

       /  June 28, 2011

      Haha, well thank you! I’m sure that can’t have anything to do with the fact that all of the other hors d’oeuvres are downright revolting. Snails have a way of making mushrooms look beautiful, it seems!


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