Grilled Mushrooms and Pepper Fajitas

• From: Mushroom Council

Ingredients

• 1 1/2 lbs mixed mushrooms (portabella caps, shiitake and crimini)

• 8 oz white button mushrooms

• 1 red bell pepper, halved

• 1 green bell pepper, halved

• 1 medium sweet onion, halved

• 12 each (6 inch) flour tortillas, warmed

• 8 oz feta cheese, crumbled

• 1/2 tsp salt

• 1 tsp whole cumin seeds

• 2 Tbs olive oil

• 1 Tbs garlic, minced

• Chipotle Cream Sauce8 oz sour cream

• 1 chipotle pepper, stem and seeds removed

• 1/2 tsp salt

Flavored with aromatic cumin and grilled to perfection, this delicious dish is topped with a creamy, spicy chipotle sauce.

Directions

• 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.
• Preheat 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 Sauce1 container (8 ounces) sour cream, 1 chipotle pepper, stem and seeds removed, 1/2 teaspoon salt. In the container of a food processor place sour cream, pepper and salt. Process until the pepper is finely chopped, 15 to 30 seconds.