Add orzo and cook according to package directions.
Meanwhile, place sliced mushrooms and chopped sun-dried tomatoes in a microwave-safe dish, cover with 1/2 cup water (make sure that sun-dried tomatoes are completely submerged in water) and microwave on high for 4 minutes.
Let stand 5 minutes to rehydrate tomatoes.
Drain in colander and place mushrooms and tomatoes in casserole dish.
When orzo is cooked, drain it well and add to casserole.
Toss with Tomato Basil Garlic Seasoning Blend and grated Parmesan cheese and serve.