Categories: Appetizers, Oriental 
      Yield: 24 servings 
  
      2 tb Fresh lemon juice                        -lightly 
     24 lg Mushroom stemmed *                1/2 c  Fine fresh bread crumbs 
      3 sl Lean bacon                          1 tb Bread crumbs for garnish 
    1/4 c  Minced onion                             Pepper to taste 
      4 ts Minced garlic                       1    Scallion, sliced thin, for 
      2 tb Soy sauce                                -garnish 
      1 tb Sesame seeds, toasted           
  
  * 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.