Clean the mushrooms and remove and discard the stems. Drain and finely chop the artichoke hearts. In a medium bowl, combine the moistened bread crumbs, chopped artichoke hearts, and creole seasoning. If your seasoning doesn't have salt in it, you may want to add some salt to taste. Place about 1 tablespoon of the stuffing mixture into each mushroom and place on a lightly greased baking sheet. Bake for 18 to 15 minutes or until heated through completely. Served warm with an additional sprinkle of creole seasoning.