Grilled Mushroom and Pepper Fajitas
Fajitas are easy to whip up, especially when you put in grilled mixed mushrooms and peppers for a vegetarian version of a classic Mexican favorite.
Yield: 6 servings, 2 fajitas each
Ingredients
Fajitas
- 1 1/2 pounds mixed mushrooms (Portabella caps, shiitake and crimini)
- 8 ounces white button mushrooms
- 1 red bell pepper, halved
- 1 green bell pepper, halved
- 1 medium sweet onion, halved
- 12 (6 inch) flour tortillas, warmed
- 8 ounces Feta cheese, crumbled
- 1/2 teaspoon salt
- 1 teaspoon whole cumin seeds
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
Chipotle Cream Sauce
- 1 (8 ounce) container sour cream
- 1 chipotle pepper, stem and seeds removed
- 1/2 teaspoon salt
Instructions
Fajitas
- In a small dry skillet heat cumin seeds until fragrant, about 1 minute. Place in a large bowl with olive oil, garlic and all the mushrooms; toss to mix and coat.
- Heat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes.
- Slice vegetable into strips. Place an equal amount on each tortilla; sprinkle with feta cheese and a drizzle of Chipotle cream. Garnish with cilantro, if desired.
Chipotle Cream Sauce
- In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.
Nutrition
Per serving: Calories: 380; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 35mg; Sodium: 1040mg; Protein: 14g; Carbohydrate: 44g; Dietary Fiber: 4g
Attribution
Recipe and photo used with permission from: The Mushroom Council
