Preheat oven to 350°F. Slice tops from tomatoes and spoon out the pulp. Chop pulp set aside. Sprinkle tomato shells with ¼ tsp sea salt and turn upside-down to drain on paper towel for 20 minutes. Place tomatoes cut side up in shallow baking dish; set aside.

Heat oil in skillet over medium heat; sauté onions and garlic for 2 minutes. Add mushrooms; sauté for 5 minutes or until liquid evaporates. Add reserved tomato pulp, bread, 1 tbsp chives, thyme, remaining salt, pepper and smoked paprika to skillet. Sauté for 3 to 5 minutes or until mixture is warmed through; stir in goat cheese.

Stuff the tomatoes with mushroom mixture. Sprinkle Parmesan cheese over top. Bake for about 30 minutes or until tomatoes are softened and cheese is melted and golden. Sprinkle with remaining chives to garnish.