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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Heat 2 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
Add the cremini and portobello mushrooms to the skillet in a single layer — work in two batches if they crowd the pan — and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking until the mushrooms have released their liquid and that liquid has evaporated, about 4–5 minutes more.
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