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 them finely, along with 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 heat
Drain 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. Don't forget that your goat's cheese will bring some saltiness.
Retrieve your tray of mushrooms and spritz with spray oil.
Spoon your filling into the mushrooms - you may have a little spare.
Crumble in the goats cheese evenly 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.
Serve with all the trimmings.
Once cooled, these stuffed mushrooms should be placed in an airtight container, preferably as a single layer, and stored in the fridge. Placing a couple of sheets of kitchen towel at the bottom of the container will help to soak up any moisture that's released from the mushrooms. They'll keep for up to three days.