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Portobello Wrap
Source: dLife

Tasty mushroom wrap made with onion, cheese, and balsamic vinegar.

Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 1 servings
Amount Per Serving
Calories 243.8
Total Carbs 36.6 g
Dietary Fiber 4.3 g
Sugars 8.9 g
Total Fat 5.2 g
Saturated Fat 1.0 g
Unsaturated Fat 0.0 g
Potassium 554.2 mg
Protein 9.3 g
Sodium 602.7 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Place the mushroom cap, stemmed side down, on a cutting board. Hold a knife parallel to the cutting board and slice the cap in half, creating two disks.
  2. Remove the top disk and spread the cheese over the bottom disk. Place the top disk on top of the bottom disk.
  3. Coat the cap all over with olive oil spray and season with salt and pepper.
  4. Set the mushroom stemmed side up and drizzle the Worcestershire sauce into the gills.
  5. Mist a small nonstick skillet with olive oil spray. Set over medium heat.
  6. Add onion to the pan. Cook, stirring occasionally for 2 minutes. Drizzle in the vinegar. Cook for 3 - 4 minutes, or until soft.
  7. Transfer the onion to a plate, covering to keep warm.
  8. Place the reserved mushroom, stemmed side down, into the pan. Cook for 3 minutes, pressing gently with a spatula.
  9. Flip the mushroom and cook for 3 minutes, or until tender. Transfer the mushroom to the onion plate.
  10. Place the tortilla in the pan, cooking about 30 seconds per side.
  11. Place the tortilla on a serving plate. Place the mushroom on one side of the tortilla. Top with the onion.
  12. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the center. Serve immediately.

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