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Continued: Sunday Supper: Sausage and Maple Stuffed Tomatoes

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  • Last update: May 16, 2014 - 1:46 PM

Add the mushrooms and oil, and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.

In a medium bowl, combine sausage and mushroom mixture. Add the maple syrup, breadcrumbs, sage, cheese and pepper to taste.

Using your hands, evenly divide the filling among the tomatoes, gently pushing the filling in to pack it, and press a roughly 1/4-cup mound on top of each tomato. Place stuffed tomatoes on baking sheet. At this point, you can cover the tomatoes with plastic wrap and refrigerate until ready to bake or overnight.

If you have refrigerated the tomatoes, pull them out 30 minutes before you intend to bake them to take the chill off. Preheat oven to 375 degrees. Replace plastic wrap with aluminum foil and bake, covered, for 30 minutes. Remove the foil and bake for an additional 10 to 15 minutes. Serve hot.

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