Ingredients
- 4 large portobello mushrooms
- · 4 small portobello stems, removed from the caps and chopped
- · 2-3 Tbsp Margarine or Olive oil
- · 2 green onion chopped
- · 1-2 cloves garlic, minced
- · 2 Tbsp. of thyme
- · 1 tsp fresh rosemary, minced
- · 1/2 teaspoon onion powder
- · 1/4 cup white wine
- · 1 lemon
- · .5 tsp. of lemon zest
- · 1 tsp. of ground black pepper
- · Salt to taste
- · 1-1/4 dark rye bread
- · 2 Tbsp White Miso
- · 3 Tbsp shredded Vegan Monterey Jack(for stuffing)
- · ¼ C shredded Vegan Monterrey Jack (for garnishing)
- · 1/2 cup Almond milk
Description
Preheat The Oven To 400 Degrees. In A Toaster, Toast Rye Bread Until Firm Remove From Toaster And Let It Harden At Room Temperature. Gently Pull Stem From The Mushrooms, And Set…
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