Source: dLife

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

Servings

1.0
1 each  cooking spray 18.0
18 each  Mushrooms, fresh, large 2.0
2 piece  raw bacon slices 0.25
0 1/4 cup  fresh chopped onion 10.0
10 oz  Spinach, chopped, frozen 1.0
1 tbsp  fresh lemon juice 1.0
1 tsp  fresh lemon peel 2.0
2 oz  Pimientos, canned, whole 1.0
1 each  medium lemons

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.