Mushroom, Herb Stuffed Tomatoes

Directions

1. Preheat oven to 400 degrees. Toss bread with 4 tablespoons of olive oil and spread on a rimmed baking sheet with the chopped nuts. Bake 5-7 minutes until bread is crisp, golden and nuts are toasted.
2. Halve the tomatoes. Remove and discard seeds. Scoop out flesh from tomato halves, coarsely chopping any large pieces, and place in a medium bowl. Add toasted bread and nuts, mushrooms, spices, salt, pepper and remaining olive oil. Toss to combine. Spoon mixture into tomato halves and place on baking sheet.
3. Bake 15-20 minutes or until tops are browned and tomatoes just start to collapse.