Cut the goat cheese into small chunks about ½” square. Set the cheese aside and allow it to come to room temperature.

Wash the poblano pepper then cut it in half and remove the seeds. Dice the pepper.

Remove the stems from the mushroom and discard them. Rinse the mushrooms and dry them thoroughly.

Preheat oven to 350 degrees.

Lightly grease a large roasting pan with 1 tablespoon of olive oil. Set the pan aside.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat.

Add diced poblano peppers and cook. Stir occasionally until the peppers are soften (about 3 to 4 minutes).

Add turkey sausage to the skillet with poblano peppers. Cook for about 6 to 8 minutes stirring and breaking up the sausage into small pieces. Cook until the turkey is no longer pink.

Add goat cheese to the pan and cover. Cook the mixture for 2 minutes. Remove the cover and stir until cheese is completely melted and combined.

Fill each mushroom cap with the stuffing mixture. Drizzle the stuffed mushrooms with the remaining olive oil. Season the tops with a dash of salt and pepper.

Place pan in the preheated oven and roast until the mushrooms are browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately.

Enjoy!