Place oven rack in upper-middle position. Preheat oven to 400F. In four mushrooms cut shallow "X" where the stem was attached and lightly score top of caps in a diamond pattern. Brush both sides with olive oil and sprinkle with salt. Place on a foil lined baking sheet and cook for 8 minutes. Turn over and cook for another 8 minutes or until caps are golden brown. This helps release some of the moisture so the mushrooms are not soggy.

While mushrooms are cooking sautee garlic and spinach in a small amount of olive oil. Strain to remove excess water. Use back of spatula to press spinach to remove all of excess liquid.

In a small bowl mix bread crumbs with melted butter. set aside

Chop remaining portabello. In a pan saute onion and chopped portabello in olive oil. Add wine and cook until most of liquid is gone. Add spinach, oregano, bread crumbs, cream, feta cheese, pecans, lemon juice and pepper. Cook until cheese is melted and everything is well coated. Remove from heat.

Distribute mixture evenly over the top of the caps (gill side up) Broil until crumbs are golden brown.