Step‑by‑Step Instructions

• Preheat your oven to 400°F (200°C). Prepare the mushrooms by removing the stems and cleaning the caps.
• In a medium pot, bring water to a boil and add the peeled and cubed butternut squash. Cook for about 10 minutes until tender.
• Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the finely chopped onion for 3–4 minutes until translucent. Add minced garlic, dried sage, dried thyme, salt, and black pepper, cooking for another minute.
• Add the cooked quinoa, butternut squash, dried cranberries, and chopped walnuts to the skillet and mix thoroughly.
• Brush each prepared mushroom with the remaining tablespoon of olive oil and place them gill side up on a baking sheet.
• Spoon the filling into each mushroom cap, pressing down lightly to fill generously.
• If using feta cheese, sprinkle it on top of each stuffed mushroom.
• Bake the stuffed mushrooms for 20–25 minutes until tender and the tops are golden brown.
• Garnish each baked mushroom with fresh parsley before serving.