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

Clean each portobello mushroom under cool water, gently wiping any dirt. Remove stems and scrape out the dark gills. Brush with olive oil and season with salt and pepper.

In a medium saucepan, combine 1 cup of quinoa with 2 cups of vegetable broth. Bring to a boil, reduce to low, cover, and cook for about 15 minutes until liquid is absorbed.

In a large skillet, heat 1 tablespoon of olive oil and sauté diced butternut squash for 8-10 minutes until tender. In the last 2 minutes, add the minced garlic and thyme.

In a mixing bowl, combine cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts, mixing well.

Stuff each mushroom cap with the quinoa stuffing mixture, packing it in well. Top with parmesan cheese.

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