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Heat the oil in a large frying pan or wok, and add the onion, garlic and mushrooms. Cook over a medium heat for 5 minutes, until soft.
Add the rice and vegetable stock, and turn the heat up to medium-high. Cook for a few more minutes until the rice is hot and most of the excess liquid has been absorbed. Remove from the heat, and add the cheese and parsley. Mix well until the cheese has melted. Season with plenty of black pepper, and serve.