Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Clean the portobello caps with a damp cloth.

Remove the stems and gills from the mushrooms, brush with olive oil, and season with salt and pepper.

In a saucepan, combine rinsed quinoa with vegetable broth or water, bring to boil, then simmer for about 15 minutes.

In a skillet, sauté diced butternut squash in olive oil for 8-10 minutes, add garlic and thyme towards the end.

In a mixing bowl, combine cooked quinoa, sautéed squash, cranberries, and walnuts. Adjust seasoning.

Fill each portobello cap with the quinoa mixture and top with grated parmesan cheese.

Bake the stuffed mushrooms for 20-25 minutes until tender and cheese is golden brown.

Let cool for 5 minutes, then serve warm as a delightful entrée or side dish.