6 lg. tomatoes
1 lb. mild Italian sausage
3 or 4 cloves garlic, chopped
1 sm. onion, chopped
1/2 lb. mushrooms
1 tsp. parsley
1/2 tsp. thyme
3 c. cooked rice
Salt and pepper
Parmesan cheese

In large sauce pan, saute' sausage (removed for casings), onion, garlic, and mushrooms. Add parsley and thyme. Cut tops off tomatoes and save. Remove most of the pulp and seeds. (Use for another recipe.) Let tomato shells drain upside down for 10 minutes. Add rice to sausage mixture and mix well. Turn tomatoes over and salt and pepper insides. Stuff tomatoes with rice and sausage mix. In a large baking dish, put leftover rice mixture on bottom and nestle stuffed tomatoes on top. Sprinkle with Parmesan and replace tomato tops. Bake at 325 degrees for 1/2 hours.