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.

Grilled Mushroom and Pepper 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Yield: 6 | Serving Size: 2 fajitas

Nutrition Facts: Calories: 380; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 35mg; Sodium: 1040mg; Protein: 14g; Carbohydrate: 44g; Dietary Fiber: 4g

Recipe and photo used with permission from: Mushroom Council and

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