Preheat oven to 400°
Use a wet paper towel to wipe of mushrooms removing any dirt or debris that may be on the outside of the mushroom.
Place mushroom caps in a small bowl and drizzle olive oil over the top of mushrooms tossing with your hands to coat them evenly and then place them on a baking sheet.
Set a medium nonstick skillet over medium heat, melt ghee.
Once ghee melts toss in diced mushroom stems, onion, red bell pepper, garlic, salt, and pepper.
Stir and saute until onions start to soften, about 3-4 minutes.
Place ground turkey into onion mix and break up into a crumble. Cook for about 6-8 minutes or until your turkey is just cooked through.
Toss in the Italian seasoning and almond meal stirring them in to combine. The juices from the pan should absorb the almond meal.
Add hot sauce to turkey and stir completely.
Spoon the turkey into the mushroom caps, mounding and packing in the turkey.
Place in oven for 7 minutes or until mushrooms soften.