Orzo Stuffed Portabellas

Today was an awesome day - full of relaxation and food! My friend Emily came over and we had huge salads for lunch and laid out by the pool.  So when dinner time came, I wasn't really hungry. But I figured out something healthy, light, and yummy for dinner (after breaking a wine glass).  These mushrooms were absolutely delicious.

Orzo Stuffed Portabellas
Ingredients
2 large portabellas, whole with chopped stems
1/2 small red onion, finely chopped
Fresh parsley, chopped
Fresh basil, chopped
1 tsp garlic powder
1/4 cup sharp cheddar cheese
Salt
Freshly ground pepper
Olive Oil
Feta cheese for garnishing

Brush the portabellas with olive oil and sprinkle them with salt and roast them in the oven (or toaster oven) at 375° until cooked through (about 15 minutes).
In the meantime, cook about 1/2 of orzo per packaging directions. When finished, rinse them with cold water to stop the cooking.
Also, sauté the onions, stems, garlic powder, salt, and pepper until the onions are translucent.  When they are finished cooling, add in the herbs.
When the orzo is finished, stir it in to the onion mixture.  Then heat the mixture enough to slightly melt the cheddar cheese.
Pull the portabellas out of the oven and then fill them with the mixture.  Put them back in the oven for another 5-10 minutes (until the cheese is fully melted and starts to bubble).

Garnish with feta cheese.

UM. HELLOO??!!! Yummy!!