Preheat oven to 300 degrees. Saute onion and mushrooms in oil until tender. Add sausages in small pieces and break apart while cooking, cook until browned, drain. In a mixing bowl combine rice and cheese, add sausage mixture. Transfer mixture to a greased 2 quart baking dish. Combine eggs and parsley, pour over rice-sausage mixture. Bake for 30 - 40 minutes. Spoon into bowls and top with tomato confit.