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Ingredients
  • 8 large fresh portobello mushrooms (about 1 pound 9 ounces), stemmed and gills removed
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon grated orange zest
  • ½ cup plus 2 tablespoons canola oil, divided
  • ¼ cup whole-grain Dijon mustard, plus more for serving
  • 4 (9 ½-inch) flour tortillas
  • 16 (¾-ounce) Swiss cheese slices
  • 1 cup hamburger dill pickle chips, plus more for serving
  • Sliced scallions, for garnish
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