Chop the mushrooms into small cubes.
Chop the onion.
Fry the onion in olive oil until it becomes transparent.
Add mushrooms and cook until they curl and liquids are drained.
Add the meat and fry it until the color changes.
Add the paprika, cumin, thyme and salt and pepper and stir.
Transfer the heat to low and cook for half an hour - or until all the liquid evaporates.
Cool the mixture and mix with eggs.
Mix crushed garlic, chopped parsley and bread crumbs. Season with coarse salt, slowly add olive oil until blended (something like half a cup of olive oil).
Cut off a cm from each tomato and emptying its contents with a spoon.
Fill the tomatoes with the meat mixture and mushrooms.
Spread with a spoon and your hands a generous amount of a mixture of bread crumbs, parsley and tomatoes and place on a greased baking pan.
Drizzle a little olive oil over each tomato.
Place in an oven preheated to 180 degrees about 25 minutes.
Serve each tomato on a plate that has been lightly decorated with parsley oil and chili oil. And a little bit of chopped parsley bits.
Bon Apettite!