Heat oven to 400°F. Brush mushroom all over with olive oil, place on a rimmed baking sheet and set aside.
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.
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.
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.
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.
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.
Serve the warm mushrooms with chimichurri and grilled pears.
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