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

Prep Time
40 min
Yields
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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ingredients

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 ¼-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
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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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