Preheat oven to 180°C/350°F/Gas 4 and lightly grease a large roasting pan with one tablespoon of olive oil. Set aside.

Heat remaining olive oil in a large skillet over medium heat. Add diced poblano peppers and cook for 3-4 minutes, stirring occasionally, until the peppers soften and develop a bit of color.

Add the turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.

Add the goat cheese to the skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.

Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.

Place pan in the preheated oven and roast for 10-12 minutes until the mushrooms are slightly browned around the edges. Remove from oven and serve immediately. Enjoy!