Rinse mushrooms and wipe clean. Remove stems and scrape out gills. Brush with oil of choice and set aside.
In a high-speed, blender add cashews and water. Blend until smooth.
Add margarine to a skillet warmed over medium heat and let melt. Pour in a splash of wine. Then add the garlic and yellow onion.
Once the onions are translucent, reduce heat to medium-low and add the cashew cream to the skillet. Make sure to use a silicone spatula to get all of it, it should be fairly thick. Add 1/4 cup vegan parmesan, the parsley, half the green onions, chives, lemon juice, sea salt, black pepper, and a sprinkle of either cane or coconut sugar. Lightly simmer, stirring frequently for about 3-5 minutes. Since this sauce is thick, make sure it does not burn and reduce heat if needed.
Preheat oven to 375° F.
Remove skillet from heat and stir in artichokes and breadcrumbs. Stuff each mushroom cap with artichoke filling, making sure not to over stuff. Place the portobellos in a lightly greased baking dish, use multiple dishes if necessary. Two of my four mushrooms were huge and I had to place one in a separate dish.
In a small bowl stir together the remaining vegan Parmesan and breadcrumbs. Sprinkle the tops of each stuffed mushroom with bread crumb/Parmesan mixture. Lightly spray tops with oil to help with browning. Place in oven and bake approximately 20 minutes, you want the mushrooms bottoms soft and the filling heated through. Remove from oven.
To brown the tops better, place mushrooms back in the oven, but underneath the broiler, set to high. This won't take long. Watch carefully and remove before burning.
To serve, sprinkle portobellos with the remaining green onions and some chives (optional). Enjoy!