6 to 12 heirloom tomatoes
Salt and pepper, to taste
2 tablespoons olive oil
3 large shallots, finely diced
1/2 pound cremini mushrooms, diced
3 garlic cloves, minced
1 pound turkey Italian sausage, casings removed
1/4 teaspoon red pepper flakes
2 tablespoons minced fresh oregano
2 cups lightly toasted bread crumbs
3/4 cup grated Parmesan cheese, divided
1/4 cup minced fresh flat-leaf parsley
Preheat oven to 375 degrees.
Core tomatoes, then scoop out seeds with spoon and discard. Season inside of tomatoes with salt and pepper, and set upside down on plate to drain. Brush outside of tomatoes with olive oil. Let stand.
Heat olive oil in saute pan over medium heat. Add shallots and cook until translucent, about 5 minutes. Turn heat up to medium-high. Add mushrooms, season to taste, and cook 5 more minutes. Add in garlic and cook for a minute more. Add sausage and red pepper flakes, using wooden spoon to break sausage into small pieces; cook through, 3-5 minutes. Transfer mixture to bowl and let cool 10 minutes.
Add oregano, bread crumbs, 1/2 cup of Parmesan cheese, and parsley to mixture; stir to combine.
Stuff tomatoes with filling, and place in baking dish. Sprinkle stuffed tomatoes with remaining Parmesan cheese. Drizzle olive oil over tops of tomatoes.
Bake until filling is golden brown, 30-35 minutes. Let stand, then sprinkle with parsley before serving.