Grilled Mushrooms and Pepper Fajitas

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 6

Ingredients

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

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 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.