12 med. mushrooms
1 tbsp. olive oil
1 tbsp. sweet butter (I used all oil)
1/2 c. finely chopped yellow onion
2 tbsp. coarsely chopped walnuts
1 garlic clove, peeled and minced
5 oz. frozen spinach, thoroughly defrosted and squeezed dry hooray for short cuts
1 oz. feta cheese
2 tbsp. minced fresh dill (I used 1 tsp. dry)
1 oz. Gruyere cheese, crumbled (experiment with other cheese)
Salt and freshly ground pepper

Preheat oven to 400 degrees. Shelf towards the top. Fry onions over medium heat until lightly colored (25 minutes). Meanwhile, remove mushroom stems, wipe caps clean.

Add walnuts, garlic to onions, cook 1 minute, then. Add spinach, cook, stirring constantly for 5 minutes. Remove from heat and cool slightly, then stir in rest of ingredients.

Divide among the mushroom caps, arrange them on a baking tray or dish. You can set aside to wait for company, but do not freeze. Bake for 8 to 10 minutes if serving at home. I precooked for 5 minutes and then heated them up at 350 degrees for 5 minutes at the party. Enjoy!