18 large fresh button mushrooms
2 slices bacon
1/4 c. onion, chopped
1 pkg. frozen chopped spinach, thawed
1 tbsp. lemon juice
1 tsp. lemon peel, grated
1/2 jar (2 oz.) chopped pimiento, drained

Lightly oil a 13 x 9 inch baking dish. Preheat oven to 375°F. Clean mushrooms and pull entire stem out of each mushroom cap; set aside. Place caps in a single layer in baking dish. Fry bacon and drain, reserving drippings. Set aside. Chop stems. Sauté stems and onions in reserved bacon grease. Stir until soft and add spinach, lemon peel and pimiento. Blend well. Stuff mushroom caps with spinach mixture. Crumble bacon on top and bake for 15 minutes.