Stuffed Tomatoes And Mushrooms

• 1 tablespoon oil
• 1 onion medium, peeled and finely chopped
• 3/4 cup risotto rice
• 2 9/16 cups vegetable stock
• 3 portobello mushrooms stems removed
• 3 tomatoes beef, tops sliced off and insides scooped out
• 2 sprigs fresh flat leaf parsley finely chopped
• 2 sprigs fresh oregano finely chopped
• 2 sprigs fresh thyme finely chopped
• 7 1/16 tablespoons cheddar grated

1. Preheat the oven to 400u0b0F. In a saucepan over medium heat, cook the onion until softened. Add the rice and cook, stirring for 2 mins, then add 2 cups of stock and season with salt and black pepper. Simmer for 15 mins, or until the liquid is absorbed, stirring occasionally.
2. Arrange the mushrooms and tomatoes in an ovenproof dish. Stir the herbs into the risotto and spoon into the mushrooms and tomatoes. Sprinkle over the cheese. Pour the remaining stock into the dish. Bake for 15 mins.

oil, onion, risotto rice, vegetable stock, portobello mushrooms, tomatoes beef, flat leaf parsley, oregano, thyme, cheddar grated

Taken from www.yummly.com/recipe/Stuffed-Tomatoes-And-Mushrooms-1412534 (may not work)