Thursday, May 23 2013 3:54 PM EDT2013-05-23 19:54:04 GMT
It took 51 years but 73-year-old Felix Vail is finally facing serious questions in the 1962 death of his wife Mary Horton. Felix claimed they were out checking trotlines on the Calcasieu River when MaryMore >>
It took 51 years to arrest suspect Felix Vail in the murder of his wife Mary Horton. KPLC's Lee Peck spoke to her brothers about the latest developments in the case.More >>
Thursday, May 23 2013 12:48 PM EDT2013-05-23 16:48:13 GMT
LSU guard Corban Collins has decided to leave the LSU basketball program."We have granted a release from LSU to guard Corban Collins," said head coach Johnny Jones. "We appreciate his hard work duringMore >>
LSU guard Corban Collins has decided to leave the LSU basketball program.More >>
Thursday, May 23 2013 11:55 AM EDT2013-05-23 15:55:08 GMT
(RNN) - Dozens of Cleveland restaurants have pledged to give the man who rescued three Ohio women from captivity, free burgers for life. Charles Ramsey, the guy who famously stopped eating his Big MacMore >>
More than a dozen of Cleveland restaurants have pledged to give the man who rescued three Ohio women from captivity, free burgers for life.More >>
Thursday, May 23 2013 6:26 PM EDT2013-05-23 22:26:34 GMT
A Columbia woman has been arrested after a child in her care died over the weekend.Margie Hamm, 34, was arrested and charged with homicide by child abuse, according to the Columbia Police Department.PoliceMore >>
A Columbia woman has been arrested after a child in her care died over the weekend.More >>
Who doesn't love a stuffed mushroom? They're delicious mounded with chorizo, bread crumbs and manchego cheese but I'm just as happy to meet one stuffed with blue cheese and walnuts or simply chopped mushrooms and herbs. Here's a tip- you can prevent them from tipping if you shave a small slice from the top of each cap before filling them.
I'm using Mexican chorizo (pronounced chor-EE-zoh), a fresh pork sausage, in this recipe. You can also find Spanish chorizo, which is made with smoked pork and has a texture more like pepperoni.
DirectionsHeat oven to 400 degrees F.
Remove stems from the mushrooms; reserve the stems. Shave a thin slice off each cap so it will stand upright. Brush or spray each with olive oil; place on a baking sheet.
In the bowl of a food processor combine the mushroom stems, chorizo and onion; pulse until finely chopped.
Heat a large skillet over medium-high heat. Add a little olive oil and the chorizo mixture. Cook and stir until sausage is cooked. Add the bread crumbs and toss and stir until toasted golden brown. Stir in the chicken broth, parsley and cheese to form a moist, clumpy mix. Season to taste with salt and pepper.
Fill the mushroom caps with the chorizo mixture, mounding the stuffing. Bake 20-25 minutes or until lightly browned. Serve warm.