MELT 1 Tbsp. of the butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until mushrooms are tender and golden brown. Remove from skillet.

ADD remaining 1 Tbsp. butter and the onions to same skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender. Stir in rice. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.

STIR in shrimp and parsley; cover. Let stand 10 min. or until shrimp is heated through. Add mushrooms and cheese; mix lightly.