Orzo and protabellow mushrooms

2 portabello mushrooms
 1 c (before cooking) orzo
 approx 4 ox. sundried tomatoes
 4 cloves minced garlic (or to taste)
 1 T capers (or to taste--this recipe is pretty loose it is all to taste,
 really)
 1/2 t each of thyme, marjoram, and oregano
 1 c white wine
 salt and crushed red pepper to taste
 
 You can make this in under 30 minutes if you do it all at once.  So put the
 water on to boil for the orzo, and put the sundried tomatoes in a bowl with
 about a cup of water to reconstitute (rinse them off first as you will use the
 soaking water later).  Wash the portabellos and cut off the stems.  Put caps in
 a dish and sprinkle with the three herbs, then pour the cup of wine over them
 to marinate.  Coarsely chop the mushroom stems, mince the garlic.  In a
 nonstick pan, sautee the garlic and mushroom stems in a little tomato water or
 wine.  Drain tomatoes, reserving the liquid, and chop coarsely (it's okay if
 they are not fully softened at this point)  and sautee.  The water should be
 boiling now so put the orzo on to cook.  Scoot the tomato/garlic/chopped
 mushroom mixture to the edges of the pan and place mushroom caps in the middle. 
 Pour the tomato water over the, cover, and simmer until the mushrooms are
 finished, about 12 minutes (same time as it takes the orzo to cook--hey!). 
 Remove the mushroom caps to a plate (to two plates I mean) and pour the
 leftover marinating wine into the pan, and add capers.  Cook and stir until
 reduced.  Drain orzo and toss with the mixture, and serve with the mushroom
 caps.  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).