I bake these covered with aluminum foil 2/3 of the way then remove the foil to finish them off and brown. This lets them steam cook and not get overly browned and tough on top yet undercooked inside. I served them with poached eggs in 6.5" Lodge cast iron pans. Eeezy Peezy!
6-8 tomatoes - prepped (see below)
2 tbsp. olive oil
1 medium onion, diced
4 garlic cloves, minced
7-8 oz. button mushroom, diced
1 lb. country-blend sausage, not Italian seasoned
1/2 cup maple syrup
2 cups toasted bread crumbs
2 tbsp. sage
1 cup Parmesan cheese, grated
In a skillet over medium heat, add sausage and cook until no longer pink. Remove sausage with slotted spoon and and add onions and garlic. Saute until translucent, roughly 4-5 minutes. Add chopped mushrooms and olive oil, then cook until the have released their moisture, roughly ten minutes.
Mix sausage, onions, garlic and mushrooms together in a bowl. Add maple syrup, bread crumbs sage and cheese, salt and pepper to taste - set aside.
Core tomatoes and using a melon baller, scoop out insides. Sprinkle salt on the inside of each tomato and set upside down on a cooling rack set over a sink or sheet pan to catch the juice. Let them sit upside down for a half hour.
Using your hands, evenly divide the filling between the tomatoes gently pushing the filling in to pack it and pressing a roughly 1/4 cup mound on top of the tomato. Place into a baking sheet and repeat with each tomato until they are all done.
Cover with aluminum foil and place into refrigerator until ready or into a 375 oven and bake covered for 30 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes. Serve.