1 teaspoon whole cumin seeds
2 tablespoons olive oil
1 tablespoons garlic, minced
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 6-inch flour tortillas, warmed
8 ounces Feta cheese, crumbled
Chipotle Cream Sauce (recipe follows)
Cilantro (optional)

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.

Makes 6 servings.

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.

Recipe from: Mushroom Council and mushroominfo.com