Preheat oven to 375 degrees F (190 degrees C).
Line a rimmed sheet pan with parchment paper.
To make taco seasoning, mix Ground Cumin (3/4 teaspoon), Chili Powder (3/4 teaspoon), Smoked Paprika (3/4 teaspoon), Crushed Red Pepper Flakes (1 pinch), Dried Oregano (3/4 teaspoon), Kosher Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Set aside.
In a large skillet over medium high heat, add Olive Oil (1 tablespoon). When the oil is hot, add Onion (1 cup), Zucchini (1), and Garlic (2 clove). Cook until softened, 3-5 minutes. Transfer mixture to a small bowl.
Add remaining Olive Oil (1 tablespoon) to the pan and add the Ground Turkey (1 pound), breaking it up and stirring until browned.
Add the taco seasoning and cook for one additional minute.
Remove the turkey from heat and add the sautéed vegetables back to the pan.
Add the Quinoa (1 cup) and Pickled Jalapeño Pepper (2 tablespoon) and stir to combine.
Stuff the Portabella Mushroom Cap (6) generously with turkey stuffing.
Place the stuffed vegetables on the baking sheet. Cover lightly with tin foil and bake for 20 minutes.
Divide Cheddar Cheese (1/2 cup) among the stuffed vegetables and bake for 8-10 minutes longer.
Remove from oven and transfer to a serving platter. Top with Scallion (to taste), Fresh Cilantro (to taste), and Salsa (to taste). Serve and enjoy!