Junior Chef Katie’s Chorizo Sausage Stuffed Mushroom with Chimichurri and Grilled Pear

  • prep time40 min
  • total time 40 min
  • serves 4

Umami flavours abound in this delicious dish. Tender mushrooms stuffed with savoury sausage are perfectly paired with a bright, herb-packed chimichurri and sweet grilled pear.

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Directions for: Junior Chef Katie’s Chorizo Sausage Stuffed Mushroom with Chimichurri and Grilled Pear


Stuffed Mushrooms

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

Grilled Pears

2 firm and ripe Anjou pears, cored and cut into eighths

1 Tbsp olive oil

¼ tsp salt

¼ tsp pepper

Chimichurri Sauce

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


Stuffed Mushrooms

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

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.

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.

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.

Grilled Pears

1. 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.

Chimichurri Sauce

1. 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.

2. Serve the warm mushrooms with chimichurri and grilled pears.

See more: Bacon, Cheese, Dinner, Fruit, Main, Mushrooms, Pepper, Pork, Kid-Friendly


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