Orzo and portabello mushrooms

Description
Yum! (I was bad and garnished this with toasted pine nuts and it was great, but i am eating nutless leftovers now and it is still really good). Sorry my recipes are always so rambling.

Ingredients

 * 2 portobello mushrooms
 * 1 cup (before cooking) orzo
 * 4 oz approx. sun-dried tomatoes
 * 4 cloves minced garlic (or to taste)
 * 2 tbsp capers (or to taste)
 * ½ tsp each of thyme, marjoram, and oregano
 * 1 cup white wine
 * 1 each salt and crushed red pepper to taste

Directions

 * 1) You can make this in under 30 minutes if you do it all at once.
 * 2) So put the water on to boil for the orzo, and put the sun-dried tomatoes in a bowl with about a cup of water to reconstitute (rinse them off first as you will use the soaking water later).
 * 3) Wash the portobellos and cut off the stems.
 * 4) Put caps in a dish and sprinkle with the three herbs, then pour the cup of wine over them to marinate.
 * 5) Coarsely chop the mushroom stems, mince the garlic.
 * 6) In a nonstick pan, sauté the garlic and mushroom stems in a little tomato water or wine.
 * 7) Drain tomatoes, reserving the liquid, and chop coarsely (it is okay if they are not fully softened at this point) and sauté.
 * 8) The water should be boiling now so put the orzo on to cook.
 * 9) Scoot the tomato/garlic/chopped mushroom mixture to the edges of the pan and place mushroom caps in the middle.
 * 10) Pour the tomato water over them, cover, and simmer until the mushrooms are finished, about 12 minutes (same time as it takes the orzo to cook--hey!).
 * 11) Remove the mushroom caps to a plate (to two plates I mean) and pour the leftover marinating wine into the pan, and add capers.
 * 12) Cook and stir until reduced.
 * 13) Drain orzo and toss with the mixture, and serve with the mushroom caps.