Beef, Mushroom and Barley Stuffed Tomatoes

This was made completely out of items I had in my kitchen. Surprisingly good, although I used mild cheddar instead of feta because that's what I had. Using feta will give it more of a tang, which was missing with the cheddar. Oh, and it's 6 Weight Watchers points per serving! Can't beat that! :D

Ingredients:
1 pound(s) 90% lean/10% fat raw ground beef
1 medium onion(s), chopped
2 clove(s) garlic clove(s), minced (medium)
1/2 cup(s) mushroom(s), chopped
6 large tomato(es)
1 tsp dried oregano
1 cup(s) parsley
1 tsp dried basil
1/2 tsp table salt, or to taste
1/2 tsp black pepper, or to taste
1/4 cup(s) fat-free beef broth, enough to moisten mixture
1 cup(s) cooked barley
1/2 cup(s) reduced-fat feta cheese
1 tsp olive oil
1 Tbsp grated Parmesan cheese

Instructions
1. Preheat oven to 350. Cook barley according to instructions.
2. Brown meat and drain well. Set aside.
3. Spray same pan used to brown meat with some cooking spray. Saute mushrooms, garlic and onions over medium heat until mushrooms have released their moisture and onions are tender.
4. Cut the tops (1/4 - 1/2 inch) of the tomatoes. Using a small spoon, carefully hollow out the tomatoes, keeping the tomato shells intact. Save the tops and pulp for other uses.
4. Add meat, barley , spices and broth to vegetables and cook, stirring until heated through.
5. Remove from heat, and stir in feta cheese. Stuff into tomatoes carefully.
6. Drizzle small amount of olive oil over tops of tomatoes, then sprinkle some parmesan cheese.
7. Arrange tomatoes in a baking dish so that they are held securely in place. Bake in oven for 20-30 minutes or until tomatoes are tender and cheese is lightly browned.