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WASH AND DRY MUSHROOMS. PULL OF STEMS OF MUSHROOMS. CHOP STEMS FINELY. HEAT OLIVE OIL AND BUTTER IN A SKILLET OVER MEDIUM-HIGH HEAT. ADD ONION AND CHOPPED MUSHROOM STEMS. SAUTE FOR SEVERAL MINUTES, OR UNTIL SOFT AND STARTING TO TURN GOLDEN. ADD PANKO CRUMS, SALT, PEPPER. STIR AND CONTINUE COOKING FOR 2 MINUTES. REMOVE FROM HEAT AND SET ASIDE TO COOL
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IN A LARGE BOWL, ADD SOFTENED CREAM CHEESE, SOUR CREAM. GRATED CHEESES, AND THE COOLED MUSHROOM/ONION/PANKO MIXTURE. FOLD TOGETHER TO COMBINE. ADD SPINACHE, A DASH OF SALT, A LITTLE PEPPER, AND HOT SAUCE TO TASTE. FOLD TOGETHER UNTIL COMBINE
USING A SPOON, MOUND THE MIXTURE INTO THE STEMMED MUSHROOM CAPS. USE THS SPOON TO ROUND THE MIXTURE ON TOP. PLACE ON A BAKING SHEET OR IN A BAKING DISH AND BAKE FOR 20-25 MINUTES, OR UNTIL THE MUSHROOMS ARE COOKED AND THE FILLING IS HOT. SERVE IMMEDIATELY AT ROOM TEMPERATURE. (I ONLY NEEDED TO COOK MINE 15 MINUTES)
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