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Preheat oven to 450°F.
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wipe mushrooms clean and clean out stems and gills
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(mushrooms absorb water so wiping them clean is a better option)
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On baking sheet place mushroom caps.
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Brush with olive oil
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Sprinkle with salt
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In separate pan sauté onion and garlic until tender but not browned on low to medium heat for 4-6 minutes
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add potatoes and carrots on low heat for several minutes until golden
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add shrimp, breadcrumbs, egg and cranberries for several minutes
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Scoop the mixture into each mushroom cap
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Put in the oven for 30 minutes Serve immediately