Take the hoods off the and the stems are left aside. Mushroom caps are washed well, as is the spinach. Cut spinach into strips. In a pan, pour 50 ml oil and heat. Add finely chopped green onions, and chopped spinach.
Stir, simmer for 5 minutes and remove the pan from the heat. Add chopped dill and fill mushroom hoods with spinach stuffing. Stuffed mushrooms are arranged in a buttered baking dish.
On each, sprinkle grated cheese and a little piece of butter. Bake until the cheese gets a golden tan, the finished spinach and mushrooms are placed in a plate.