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

Gently clean the portobello mushrooms and remove the stems and gills. Brush each cap with olive oil and season with salt and pepper.

In a medium saucepan, bring vegetable broth to a boil and add the rinsed quinoa. Reduce heat and let it simmer for about 15 minutes.

While the quinoa cooks, heat a tablespoon of olive oil in a skillet over medium heat. Add diced butternut squash and sauté for about 10 minutes.

In a large mixing bowl, combine cooked quinoa, sautéed butternut squash, dried cranberries, and chopped walnuts. Stir well to blend the flavors.

Gently spoon the filling into each portobello cap and sprinkle grated Parmesan cheese on top.

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