Posts Tagged ‘grilled Mexican’

Grilled Mushrooms 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

Serving Size: 2 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 each (6 inch) flour tortillas, warmed
8 ounces Feta cheese, crumbled
1/2 teaspoon salt
1 teaspoon whole cumin seeds
2 tablespoons olive oil
1 tablespoons garlic, minced


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 Sauce: 1 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.

Nutrition Facts

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