Forget that "rule" about not rinsing Mushrooms because they get soggy. I have rinsed Mushrooms for the past 40 plus years and I can honestly say I have never had a soggy 'Shroom. So rinse away and wipe dry with a paper towel. Remove the stems and save them for another day. I place them in a freezer bag to use in my next batch of soup. Place the Mushroom caps in a baking dish. I used my old standby, the 11 x 7 Pyrex then set it aside.

Place the Artichoke hearts, Salad Dressing, Parmesan Cheese, and Onion in a food processor or blender. Process just until combined and spoon into a medium size mixing bowl. Drain the Crab meat, flake it and add to the Artichoke mixture.

Either use it all to stuff the Mushrooms or take half of it out and place in a small baking dish.

Spoon 1-2 tsp of the Crab-Artichoke mixture into each Mushroom cap. Sprinkle each stuffed Mushroom with about 1/4 Tsp Seasoned Bread Crumbs. Add a dash of Paprika to each Mushroom. Add about 1/4 cup water to the baking dish. Then place in a pre-heated 350 degree oven.

Bake for 30-40 minutes until golden brown and serve. For the "unstuffed" variety,place in a baking dish, sprinkle with bread crumbs and Paprika. Then place the baking dish in the oven and bake as above.

Now...just plate them up, put on your smile and graciously say "Thank you" when you are heaped with praise.

Dan and I want to take this time to wish all of our friends here at The Journey Girl, a wonderful Thanksgiving. Whether you are a gathering of 2 or 20, enjoy your day. Whether you stay home or are traveling over the river and through the woods, we are thankful for your friendship and support!

Journey On! Hugs and much love from us this Thanksgiving Week. Dan and Karen TJG