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Source: America's Favorite Food Associations

Grilled Mushrooms & Pepper Fajitas
These fajitas are quick and easy to make.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 5 to 8 minutes
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1 1/2 pounds Mixed Fresh Mushrooms, (potabell caps, shitake and crimini)
8 ounces fresh white mushrooms
1 each red bell pepper, halved
1 each 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 cumin seeds, whole
2 teaspoon olive oil
1 teaspoon 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 (8oz.) sour cream, 1 chipolte pepper, stem and seeds removed, 1/2 tsp. 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.

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