Wild Rice and Mushroom

I wanted something easily done, tasty, and that would get rid of the mushroom caps I forgot I had in my fridge. Really, that's all. We were going to grill them, but plans have been shifted, and it's going to rain soon, so forget that.

Since portobello mushroom caps (the large ones) come in pairs, start of with both of those.
Chop up about 1/3 of a cup of onion (don't be picky here), and a handful of combined fresh oregano, marjoram and basil leaves (something of which I ran outside thinking, 'I didn't plant these for show!') Chop up three cloves of garlic, too.
Put about 1/3 cup of wild rice (we have a wild rice/quinoa mix we've been using) with about a cup of water in there. Add the onion, fresh herbs and garlic. Let the water boil off, if it's going to. If it does, and mine did, I put about another 1/4 cup of water and 1tb of butter in it.  Let that cook, lid off, on almost-high heat. It shouldn't look like much, but it'll be enough.
Put the mushroom caps in a pan, stem down, with some olive oil, and salt/pepper to your liking. Put on medium-lowish heat and put on a lid. Let that cook.
Flip the mushrooms when the time comes, so you're staring at the stems.
When the rice is cooked to your liking (I let mine stay slightly chewy, for texture reasons/was really hungry and didn't care), dump a bunch of Romano cheese in there. Mine's from that Kraft bottle. No Romano? Use the parmigiana everyone has for spaghetti.
Take off the mushrooms, put them on their plates, and smother with the cheesy stuff.
Then eat 'em.

We have margheritas. They go pretty well together.