Grilled Mushroom and Pepper Fajitas Recipe

These colorful fruits have a sweet taste, a crunchy flesh, and a wealth of antioxidants and vitamin C. Their most common colors are green, orange, red, and yellow.

However, on more rare occasions, they also come in shades of dark purple, lavender, brown, and white. With such a wide variety of colors, bell peppers make a beautiful accent to everything from salads to fajitas to omelets. They also provide a satisfying crunch and an added boost of nutrition!

Grilled Mushroom and Pepper Fajitas

Recipe by Nutrition World
0.0 from 0 votes
Course: MainCuisine: Mexican, Tex-Mex



    This earthy, fulfilling dish is grilled and seasoned with aromatic cumin. The creamy, spicy chipotle sauce tops it off with a nice kick.


    • 1 tsp.

      whole cumin seeds

    • 2 tbsp.

      olive oil

    • 1 tbsp.

      garlic, minced

    • lbs.

      mixed mushrooms (portabella caps, shiitake and crimini)

    • 8 oz.

      white button mushrooms

    • 1

      red bell pepper, halved

    • 1

      green bell pepper, halved

    • 1

      medium sweet onion, halved

    • 12 (6 inch)

      flour tortillas warmed

    • 8 oz.

      feta cheese, crumbled

    • ½ tsp.


    • Chipotle Cream Sauce:
    • 8 oz.

      sour cream

    • 1

      chipotle pepper, stem and seeds removed

    • ½ tsp.


    • ½ tsp.



    • 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 tossed mushrooms with bell peppers and onion halves. Grill 2 to 3 inches from heat, stirring occasionally, until mushrooms are cooked through, 5 to 8 minutes. 

    • Slice all vegetables into strips. Place an equal amount of mushrooms, peppers, and onions on each tortilla; sprinkle with feta cheese and a drizzle of chipotle cream (see below). 

    • Garnish with cilantro, if desired.

    • Chipotle Cream:
    • Place 1 container (8 ounces) sour cream, 1 chipotle pepper (stem and seeds removed), and 1/2 teaspoon each of salt and pepper into food processor. Process until the pepper is finely chopped, 15-30 seconds.

    Nutrition Facts (per serving):

    • 468 calories | 226 calories from fat | 25g total fat | 12g saturated fat | 1g polyunsaturated fat | 10g monounsaturated fat | 50mg cholesterol | 1143mg sodium | 588g potassium | 46g total carbohydrate | 4g dietary fiber | 4g sugars | 15g protein

    Facts about Bell Peppers

    Did You Know?

    Bell Peppers are technically fruits because they bear seeds, though they are considered vegetables in the culinary world.

    Storing Wisdom:

    Green peppers are younger, less ripe versions of the red and orange varieties, and therefore tend to last a bit longer. Keep peppers in a sealed plastic bag in the refrigerator for one to two weeks or slice and freeze to use in recipes later.

    How to Choose:

    Look for well-shaped, glossy, firm peppers with no wrinkles, sunken areas, or discolored spots. They should feel dense, indicating thick meat and juiciness.

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