Stuffed Portobello Mushrooms
Preheat the oven to 400 degrees.
In a toaster, toast rye bread until firm remove from toaster and let it harden at room temperature.
Heat a pan over medium high heat with the oil. Add the green onion, chopped mushrooms stems, thyme, rosemary, and garlic. Cook for 2-3 minutes, stirring frequently, until garlic is lightly brown. Add onion powder, salt and pepper to the mixture. Add the wine and scrape up any browned bits. Let it reduce for a minute or so, then add 3 Tbsp cheese, miso, breadcrumbs, and milk. Stir everything together until well incorporated. Remove from heat.