1 teaspoon whole cumin seeds
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 pounds mixed fresh mushrooms (portabella caps, shiitake and crimini)
8 ounces fresh white mushrooms
1 red bell pepper, halved and seeds removed
1 green bell pepper, halved and seeds removed
1 Vidalia or other sweet onion, halved
12 6-inch flour tortillas
8 ounces feta cheese, crumbled
1/2 teaspoon salt


1. Prepare outdoor grill, placing grill rack 2 to 3 inches from heat, or preheat broiler. 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; turning to coat.
2. In batches on a grill screen or broiler pan, place mushrooms, bell peppers and onion. Grill 2 to 3 inches from heat, turning occasionally, until mushrooms are cooked through, 5 to 8 minutes. Slice vegetable into strips. Place an equal amount or vegetables on each tortilla; sprinkle with feta cheese.
Warm the flour tortillas on the grill or in the broiler for a few seconds before serving. Serve the fajitas with sour cream spiced with pureed chipotles peppers, if desired.
Grilled Mushroom and Pepp
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