20 lg. fresh mushrooms
1/4 c. fresh or frozen lemon juice
Salt
1 c. shredded Cheddar cheese or Velveeta
1/4 c. crushed herb-seasoned croutons
10 strips bacon, cooked and crumbled

Rinse mushrooms and remove stems. Dip caps in lemon juice and lightly salt cavities. Mix cheese and croutons, and spoon into mushrooms. Sprinkle with bacon and place on a baking sheet greased lightly with oil. Bake at 400 degrees for 10-12 minutes.