Christmas Stuffed Mushrooms

|A feast all in one mushroom! This is a hearty choice for vegetarians for a holiday meal.|portobello mushroom|60 g dried cranberries roughly chopped50 g slightly salted butter1 tbsp olive oil for drizzling10 portobello mushrooms4 shallots finely chopped100 g walnuts3 thyme sprigs leaves only50 g fresh white breadcrumbs125 g soft goat's cheesepinch salt and pepper to tastespray oil|Preheat the oven to 200C/390F (180C/355F fan)Put the cranberries in a heat-safe bowl and cover with boiling water. Set aside to soak.Arrange 8 of the mushrooms on a greased baking tray. Pull the stalks out and chop the stalks finely along with the two remaining mushrooms.Melt the butter and oil in a large frying pan over a medium-high heat.Add the finely chopped mushrooms and shallots. Fry for 5 minutes until soft stirring regularly. Take the pan off the heatDrain the cranberries and add to the mix along with the finely chopped walnuts thyme breadcrumbs and a pinch of salt and pepper.Mix well. Taste and season further if needed. Remeber that the goat's cheese will bring some saltiness too.Retrieve your tray of mushrooms and spritz with spray oil.Spoon your filling into the mushroomsCrumble in the goat's cheese on top of the mushrooms. Season with a little more salt and pepper and give a final spritz of oil.Bake for 15 minutes until the mushrooms are tender and the top of the filling a little crisp.|15.00 minutes|8|A Mummy Too