Orzo with Portabellos and Sun-Dried Tomatoes

Ingredients:

4 Tbsp Filippo Berio regular olive oil

2 Portobello mushrooms, cleaned, stems removed and roughly chopped

1 cup (before cooking) orzo app 4 oz. sundried tomatoes, chopped

4 cloves minced garlic (or to taste)

1 large shallot bulb, chopped

2 Tbsp Capers, coarsely chopped

1 Tbsp each fresh thyme, marjoram, and oregano

1 cup white wine

salt and crushed red pepper to taste

1/4 cup grated parmesan cheese

Directions:
Cook orzo according to package. In a large sauté pan, heat the olive oil over medium high heat until hot. Add the mushroom caps and sauté for about 4-5 minutes. Half way through add 1/2 cup white wine and cook the mushrooms until soft and most of the water is removed. Remove the mushrooms and add the garlic, shallots, and chopped mushroom stems. Sauté for 2-3 minutes, and add the sundried tomatoes, remainder of the wine, herbs, kosher salt, and crushed red pepper flakes, cooking for a couple more minutes. Add orzo and heat thoroughly. Divide the orzo mixture on top of the 2 mushroom caps and sprinkle with parmesan cheese.