Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Gently clean the portobello mushrooms with a damp paper towel, remove the stems and scrape out the gills. Brush with olive oil and season with salt and pepper.

In a saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth or water, bring to a boil and simmer for about 15 minutes until fluffy.

In a skillet, heat 1 tablespoon of olive oil over medium heat, add diced butternut squash, sauté for 8-10 minutes until tender. Stir in minced garlic and thyme, cooking for 1-2 minutes.

In a mixing bowl, combine cooked quinoa, sautéed squash, cranberries, and walnuts. Stir until evenly mixed.

With a spoon, fill each mushroom cap with the quinoa mixture and top with grated Parmesan cheese.

Place the stuffed mushrooms on the baking sheet and bake for 20-25 minutes until tender and cheese is golden.

Once baked, let the mushrooms cool for a few minutes before serving them warm.