Stuffed Heirloom Tomatoes

By alisonspera

Ingredients

• 6-12 Heirloom tomatoes
• Salt & freshly ground pepper to taste
• 2 Tablespoons Olive Oil, plus more for drizzling
• 1 yellow onion, finely diced
• 1/2 lb. cremini mushrooms, finely diced
• 3 garlic cloves, minced
• 1 lb. mild Italian sausage, casing removed
• 1/4 tsp. red pepper flakes
• 1 Tbs. minced fresh oregano
• 2 cups lightly toasted bread crumbs
• 3/4 cup grated Parm-Reggiano cheese
• 1/4 cup minced fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Preheat oven to 375
Using a pairing knife, core tomatoes. Scoop out seeds with a spoon
Season insides of tomatoes with salt and pepper
Set tomatoes, cut upside down, on plate
In saute pan over medium-high heat, warm oil
Add onion, cook 5 minutes
Add mushrooms, salt & pepper, cook 5 minutes
Add garlic, cook 1 minute
Add sausage & red pepper flakes
Cook breaking sausage in small pieces until cooked through - 3-5 minutes
Transfer sausage mixture to bowl, cool 10 minutes
Stir oregano, bread crumbs, 1/2 cup cheese & parsley into sausage mixture
Stuff tomatoes with 1/4 cup cheese, dividing evenly
Drizzle oil over tomatoes
Bake 30-35 minutes
Let stand 5 minutes before serving