In a large skillet, heat 1 TBSP butter over Medium heat. Add onions and cook, stirring frequently, 5 minutes or until lightly caramelized. Remove from pan and set aside.

To the skillet, add the remaining 1 TBSP butter. Once melted, add the mushrooms, oregano, nutmeg, salt, pepper, and red pepper flakes. Reduce heat to Low. Cook, stirring occasionally, 2-3 minutes, until mushrooms are slightly softened and fragrant.

Add the garlic and cook an additional minute or so.

Add the spinach and stir frequently just until it begins to wilt; 2-3 minutes.

Sprinkle with flour and toss gently to coat.

Pour in the milk and vegetable broth.

Stir frequently, 1-2 minutes, as mixture begins to thicken.

Slowly add the creamer (do not allow to boil) and remove from heat. Stir to combine.

Fold in the pre-cooked wild rice, caramelized onions, and 1 cup cheese.

Pour everything into a prepared 8x8 baking dish and top with the remaining 1 cup cheese.

Bake 20 minutes or until heated through. Serve warm.