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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper
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Remove the stems from the mushrooms and gently scrape out the gills with a spoon. Place the mushrooms on the prepared baking sheet, gill side up.
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In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the broth is absorbed.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Add the bell pepper, zucchini, thyme, oregano, salt, and pepper. Cook for another 5-7 minutes, or until the vegetables are tender.
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Remove the skillet from the heat and stir in the cooked quinoa and Parmesan cheese, if using.
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Spoon the quinoa mixture into the mushroom caps, pressing down gently to pack the filling.
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Bake for 20-25 minutes, or until the mushrooms are tender.
Garnish with chopped parsley before serving.
