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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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