2 tb Fresh lemon juice

     24 lg Mushroom stemmed *

      3 sl Lean bacon

    1/4 c  Minced onion

      4 ts Minced garlic

      2 tb Soy sauce

      1 tb Sesame seeds, toasted

           -lightly
    1/2 c  Fine fresh bread crumbs

      1 tb Bread crumbs for garnish

           Pepper to taste
      1    Scallion, sliced thin, for

           -garnish
  * Chop stems and leave caps whole In a large saucepan, combine 6 cups water
  with the lemon juice, add the mushroom caps, and bring the liquid to a
  boil.  Simmer the mushroom caps for 6 mintues, transfer tham to paper
  towels, and let them drain. (Blanching the mushroom caps will prevent them
  from wrinkling while they are baking.) In a skillet, cook the bacon over
  moderate heat until it is crisp, transfer it to paper towels, and let it
  drain.  Pour off all but 1-1/2 tbsp of the fat from the skillet, in the
  remaining fat cook the onion, the garlic, and the mushroom stems over
  moderately low heat,stirring, until the vegetables are softened, and add
  the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon,
  crumbled, and pepper to taste. Cook the mixture, stirring, for 1 minutes,
  or until it is slightly dry, divide it among the mushroom caps, mounding
  it, and transfer the stuffed mushrooms to a jelly-roll pan. The mushrooms
  may be prepared up to this point 1 day in advance and kept covered tightly
  with plastic wrap and chilled.  Sprinkle the remaining 1 tbsp bread crumbs
  over the mushrooms and bake the mushrooms in the middle of a preheated 325
  F oven for 7 minutes, or until the filling is heated through. To make the
  filling crisper, the cooked mushrooms may be put under a preheated broiler
  about 4 inches from the heat for 1 minute. Garnish the mushrooms with the
  scallion.  Makes 24 stuffed mushrooms.
  Origin:  Cookbook Digest  Nov/Dec 1991 Shared by: Sharon Stevens.