Foodie Friday

It's been forever since I've posted a Foodie Friday, and really we don't have a whole lot going on now that the Holidays are over. So quick catch up then a yummy recipie.
Christmas decorations are finally down. We finally sold our old dining room set and I've redone the hand-me-down we had. Looks pretty good!
Darrell has made more progress on the basement. He installed all the cabinets and the countertops. We still need the island, but have to have the island countertop cut first. We are hoping to move bedroom furniture downstairs this month and get Jack set up in his new room so we can get started on the nursery if needed. Blue or Purple on 1-22-10!!!!

Now on to the yummies!! Darrell has a buddy who got us some HUGE fresh portabella mushrooms. So I made Beverly's stuffed portabella mushrooms:
4-portabella mushrooms, wash, pat dry, and remove stems and gills(stems can be saved for soups)
1- cooked BLSL chicken breast, cut into small pieces
1/2 can artichoke hearts,not marinated, chopped
1/3 cup Italian bread crumbs
1 cup mayo
1/2 cup sour cream
1 cup shredded Italian cheese
In a large bowl, mix chicken, artichokes, bread crumbs, mayo, and sour cream.
Brush mushrooms, both sides, with olive oil and place stem side down on baking sheet. Bake at 400 for 10 minutes.
Turn mushrooms over and spoon mixture into the caps. Top with shredded cheese and bake until cheese is melted.
Serve with wild rice.
Can be made vegetarian as well.