Source: dLife

Rich, delicious stuffed mushrooms filled with a lemony spinach mixture and topped with crumbled bacon.

Servings

1 cooking spray
18 Mushrooms, fresh, large (about 1 pound)
2 piece raw bacon slices
0.25 cup fresh chopped onion
10 oz Spinach, chopped, frozen , thawed and squeezed dry
1 tbsp fresh lemon juice
1 tsp fresh lemon peel
2 oz Pimientos, canned, whole , drained and chopped
1 medium lemons , sliced, for garnish

1 Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish lightly with nonstick cooking spray.
2 Clean the mushrooms by brushing away the dirt and wiping with a damp paper towel, then pull the entire stem out of each of the mushroom caps.
3 From the base of each mushroom's stem, cut a thin slice and discard, then chop the stems.
4 Cook the bacon slices until crisp over medium heat in a medium skillet, them remove bacon from the heat with tongs, place each slice on a paper towel. When cool, crumble the bacon and set aside.
5 Add the mushroom stems and onions to the hot drippings that remain in the skillet, cooking and stirring until the onion becomes soft.
6 Once onion is soft, add the spinach, lemon juice, lemon peel and pimientos, blending well.
7 Stuff each mushroom cap with the spinach mixture, then place caps in the prepared baking dish in a single layer. Sprinkle the tops of the mushrooms with crumbled bacon.
8 Bake for 15 minutes or until the mushrooms are heated through.
9 Garnish with lemon slices if desired, and serve immediately.

Delicious crunchy stuffed mushrooms.