Bread & Sauerkraut Stuffed Mushrooms

Pull bread into small cubes and place in a small mixing bowl with the onion, celery, thyme, sage, shoyu, Edensoy and cheese or mochi. Mix well. Oil the bottom of the mushroom caps. Stuff each mushroom. A little more cheese or mochi can be sprinkled on top of the stuffing if desire. Grill on the upper rack of a grill for 10 to 15 minutes. Move to the lower grill and brown for 4 to 5 minutes. Remove and serve. Note: The caps can be baked on an oiled baking sheet for 20 to 25 minutes at 400° and then broiled for 5 minutes to brown instead of grilling.