Preheat oven to 400. Remove stems from mushrooms and set aside (and finely chop for filling). Scoop out and discard gills. Lightly brush both sides of mushrooms with oil, and sprinkle with salt and pepper. Place the mushroom on a rimmed baking sheet stem-side up, and roast 10 minutes until soft. Drain any water that pools in the mushrooms while baking. (Leave oven on, but set mushrooms on counter until filling is ready.)

Filling: Heat a large skillet over medium heat. Add bacon (and oil if necessary) and cook until browning and crispy, about 8 minutes. Remove from pan.

Return pan to medium heat, and add 1 tbsp oil (I prefer avocado) and onion. Cook about 4 minutes, until beginning to soften. Add a heavy splash of white wine, if desired. Add in garlic and finely chopped mushroom stems. Sprinkle with salt and pepper, and cook an additional 4 minutes, until softened and getting browned bits. Remove from pan.

Return pan to medium heat, and add oil and ground turkey. Cook, tossing occasionally, about 8 minutes, or until thoroughly cooked. Try to break apart the pieces as you stir the meat.

Turn heat to low and add in all filling ingredients (bacon, onion mixture, artichokes, goat cheese) and stir continuously about 2 minutes, or until completely combined.

Evenly divide filling among partially cooked mushrooms. Sprinkle with Parmesan if desired. Return mushrooms to oven, and roast until mushrooms are tender and meat begins to brown, about 12 minutes.