Place mushroom on cutting board and slice in half horizontally, creating two discs. Remove the top disc and spread the cheese on the bottom disc. Replace top cap and spray with olive oil cooking spray. Season mushroom with salt and pepper and turn stem-side up. Drizzle cap with worcestershire sauce.
Mist a small non-stick skillet with olive oil spray and set over medium heat. Add onion to the pan and cook, stirring occasionally for two minutes. Drizzle the vinegar into the pan and cook for three to four minutes. Transfer to a plate and cover to keep warm.
Place the reserved mushroom, stemmed side down in the pan. Cook for three minutes, pressing gently on it with a spatula. Flip and cook for three minutes on the other side.
Transfer mushroom to cutting board and slice into three to four slices. Add to tortilla and top with the onion. Fold tortilla and serve immediately.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 274 (62%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||41 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 59.9mg||18 %|
|Sodium 2258.9mg||78 %|
|Potassium 492.3mg||13 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 11.9g|
|Protein 28.2g||40 %|
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Calories per serving: 445
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