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

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