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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!).
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.