Name: Junior Chef Katie’s Chorizo Sausage Stuffed Mushroom with Chimichurri and Grilled Pear (No Preparation and Preparation Step Images)
Ingredients: 4 portobello mushrooms, stems and gills removed, stems chopped and set aside, gills discarded; 1 Tbsp olive oil; 1 raw chorizo sausage, casing removed; 1 hot Italian sausage, casing removed; 1 slice bacon, chopped; 1 Tbsp unsalted butter; 1 thick slice of day old sourdough bread, cut or torn into 1/4-inch pieces, about 2 cups; ½ cup chopped red onion; ¼ cup chopped green pepper; 1 clove garlic, minced; 2 Tbsp chopped parsley; ¼ cup finely grated Parmesan cheese; ½ cup grated mozzarella cheese; 2 firm and ripe Anjou pears, cored and cut into eighths; 1 Tbsp olive oil; ¼ tsp salt; ¼ tsp pepper; 1 cup parsley; 2 Tbsp red wine vinegar; 2 cloves garlic; ½ tsp chili flakes; ½ tsp dried oregano; ½ tsp salt; ¼ tsp pepper; ¼ cup olive oil

crispy potatoes in a bowl — t’s one of the island’s most popular street foods — and some of my favourite childhood memories are of sitting and talking or dancing around by my cousin’s roadside pinchos stand

ingredients

Stuffed Mushrooms

portobello mushrooms, stems and gills removed, stems chopped and set aside, gills discarded

Tbsp olive oil

raw chorizo sausage, casing removed

hot Italian sausage, casing removed

slice bacon, chopped

Tbsp unsalted butter

thick slice of day old sourdough bread, cut or torn into 1/4-inch pieces, about 2 cups

cup chopped red onion

cup chopped green pepper

clove garlic, minced

Tbsp chopped parsley

cup finely grated Parmesan cheese

cup grated mozzarella cheese

Grilled Pears

firm and ripe Anjou pears, cored and cut into eighths

Tbsp olive oil

tsp salt

tsp pepper

Chimichurri Sauce

cup parsley

Tbsp red wine vinegar

cloves garlic

tsp chili flakes

tsp dried oregano

tsp salt

tsp pepper

cup olive oil

Ingredient Substitution Guide

directions

Step 1

Heat oven to 400°F. Brush mushroom all over with olive oil, place on a rimmed baking sheet and set aside.

Step 2

Heat a large non-stick skillet over medium-high heat. Add sausages, bacon and chopped mushroom stems. Cook, stirring often and breaking up sausage until bacon is crisp and sausages are beginning to brown, about 6 to 8 minutes. Remove to a plate and return pan to heat.

Step 3

Add butter to pan to melt. Add bread and cook until lightly toasted, about 2 to 3 minutes. Add meat mixture back to pan along with onion, green pepper and garlic. Cook 2 minutes. Remove from heat and toss in parsley and Parmesan.

Step 4

Fill mushrooms evenly with stuffing and sprinkle with mozzarella cheese. Transfer to oven and make until the cheese is melted and the mushrooms are tender, about 12 minutes.

Step 5

Heat a large grill pan over medium-high heat. Toss pear with oil, salt and pepper in a medium bowl. Add to pan and grill until charred and tender, turning halfway, about 4 minutes total.

Step 6

Combine all ingredients except olive oil into a food processor and pulse until finely chopped. Stream in olive oil with the machine running until smooth.

Step 7

Serve the warm mushrooms with chimichurri and grilled pears.

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Junior Chef Katie’s Chorizo Sausage Stuffed Mushroom with Chimichurri and Grilled Pear (No Preparation and Preparation Step Images)