Mashed Potato Stuffed Mushrooms

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 large yellow onion, cut into thin strips
• 24 ounces baby bella mushrooms, stem removed
• 2 Yukon Gold potatoes (mine were 13 ounces), scrubbed, peeled, and cut into chunks
• 1/4 cup buttermilk
• 1 teaspoon salt
• 1/2 cup crumbled feta cheese

1. Heat 1 tablespoon olive oil and butter over medium low heat in a large nonstick pan and cook onions for 45 to 55 minutes, or until caramelized, stirring occasionally.
2. Heat remaining 1 tablespoon olive oil over medium high heat and saute mushrooms for 7 to 10 minutes, or until tender, working in batches. Remove from heat and drain well.
3. Meanwhile, bring a large pot of water to a boil over high heat. Add potato chunks to the pot and boil for 10 to 15 minutes or until fork tender. Drain and mash in a large bowl (yield should be about 1 1/2 cups). Mix mashed potatoes with buttermilk and salt until smooth; mix in crumbled feta.
4. Spoon potato mixture into mushroom cavities and top evenly with caramelized onions. Makes 12 servings.

extra virgin olive oil, unsalted butter, yellow onion, bella mushrooms, potatoes, buttermilk, salt, feta cheese

Taken from food52.com/recipes/15274-mashed-potato-stuffed-mushrooms (may not work)