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Grilled Mushrooms and Pepper Fajitas

Grilled Mushrooms and Pepper Fajitas
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 1/2 pounds mixed mushrooms (Portabella caps, shiitake and crimini)
  • 8 ounces white button mushrooms
  • 1 red bell pepper, halved
  • 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
  • tablespoons garlic, minced



1 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 Preheat outdoor grill or broiler. In batches on a grill screen or rack of a broiler pan, place mushrooms, bell peppers and onion.

3 Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes.

4 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.

Source: Photo and Recipe Courtesy of Mushroom Council and