Preheat your oven to 375°F (190°C).

Rinse the quinoa under cold water and cook it according to package instructions using vegetable broth or water.

While the quinoa cooks, prepare the Portobello mushrooms by gently removing the stems and scraping out the gills with a spoon. Brush them lightly with olive oil, then set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until tender.

Add minced garlic to the skillet, cooking for an additional minute until fragrant.

Stir in cooked quinoa, cranberries, walnuts, and thyme. Season with salt and pepper to taste, allowing the mixture to combine for a few minutes.

Generously stuff each Portobello cap with the quinoa mixture, packing it well.

Place the stuffed mushrooms on a baking sheet and sprinkle the tops with grated Parmesan cheese.

Bake for about 25 minutes, or until the mushrooms are tender and the tops are golden.

Let cool slightly before serving.