This is verpa bohemica. Edible and as stated above, don't eat a lot of them, especially the first time of the season. They're commonly called thimble caps because the cap sits on the stem like a thimble on a finger. The stem can be the source of digestive distress. When you harvest them, the stem breaks cleanly. Leave less than an inch under the cap. The stem isn't hollow and is unlike a true morel (morchella delisiosa, esculenta, etc.) in this way. With a true morel, the cap and stem are connected and hollow.