Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small saucepan, boil the ½ cup of water. Add the quinoa and poultry seasoning. Cover and cook according to package directions.

Heat a large skillet over medium heat. Add 1 tablespoon olive oil, onion, and garlic and cook until they start to turn golden. Add the kale and fennel seeds and cook the mixture, stirring occasionally, until the kale is wilted.

Meanwhile, wash and gently scoop out the insides of the portobello mushrooms and place what you scoop out into the skillet. Place the mushrooms on a prepared baking sheet, top side down.

Add the cranberry sauce, quinoa, salt, and pepper to the skillet and stir everything together. Let it cook for a couple of minutes.

Spoon the quinoa mixture into the mushrooms. Top with breadcrumbs (about 1 tablespoon per mushroom), drizzle with olive oil and bake in the oven for 15 minutes. Garnish with parsley and serve.