Stuffed mushrooms on skewers

Ingredients:

• 3 packages of 220g champignons (about 32 mushrooms), pat dry, cut off stems and set aside
• 1 cup loosely packed fresh parsley leaves, chopped
• 170 g raw hot or sweet Italian sausage, casings removed
• 2/3 cup panko breadcrumbs
• 0.5 cup freshly grated Parmesan + 110 g for shredding
• 1 clove of garlic, grated
• 3 tbsp olive oil + extra for greasing the grill grate
• 1 lemon, cut into wedges
• Special equipment: 4 skewers, 30 cm long.

Preparation:

1. Preheat grill to medium-high heat.
2. Combine the mushroom stems and half the parsley in a food processor and process until almost pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, olive oil, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper; process until smooth.
3. Fill each mushroom cap with 1-2 teaspoons of filling, depending on their size. Press lightly to ensure the filling adheres to the cap and forms a small mound. Thread a skewer through the center of 8 filled mushroom caps; they should touch each other and fit relatively snugly on the skewer. Repeat with the remaining skewers and stuffed mushrooms.
4. Brush the mushrooms with olive oil and season with salt and black pepper. Lightly coat the grill grate with olive oil. Grill the stuffed mushrooms until the meat is browned on top and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
5. Transfer the skewers to a serving platter and sprinkle with the remaining parsley, shaved Parmesan, and lemon juice. Serve with lemon wedges.