1 Spanish chorizo (about 4 ounces), casing removed, see Cook's Note*
18 large (about 2 1/2 to 3-inch) white mushrooms
1/3 cup olive oil, plus 1 tablespoon
1/3 cup finely diced onion
1/2 cup plus 2 tablespoons bread crumbs
1/4 cup homemade or store-bought reduced-sodium chicken stock
2 tablespoons freshly chopped parsley leaves
1/3 cup coarsely grated Manchego cheese
*Spanish chorizo has a much firmer texture than Mexican chorizo. Cutting it with a knife doesn't really cut it. Pulsing the chorizo in a food processor gives the nice little pieces I'm looking for here.
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