Aleppo Pepper Roasted Mushrooms with Pomegranate Molasses & Tahini

Category Appetizer | Vegetarian | Middle Eastern–Inspired
Prep Time 10 minutes
Cook Time 20 minutes

Intro

This dish leans into Aleppo pepper’s fruity warmth rather than heat. Roasted mushrooms soak up olive oil, garlic, and spice, then get finished with tangy pomegranate molasses and a silky tahini drizzle. It’s deeply savory, slightly sweet, and unapologetically bold—perfect as a mezze plate, toast topping, or warm salad component.

Ingredients

For the mushrooms

1 lb mixed mushrooms (oyster, cremini, shiitake — torn, not sliced)
3 tbsp olive oil
1½ tsp Aleppo pepper
1 tsp ground coriander
1 garlic clove, finely grated
Salt, to taste

For finishing

1½ tbsp pomegranate molasses
2 tbsp toasted pine nuts or walnuts
Fresh parsley or dill, roughly chopped

Tahini drizzle

¼ cup tahini
2 tbsp lemon juice
2–3 tbsp cold water
Salt, to taste

Instructions

Roast the mushrooms

Preheat oven to 425°F (220°C).
Toss mushrooms with olive oil, Aleppo pepper, coriander, garlic, and salt.
Spread unevenly on a baking sheet (crowding is fine—this keeps them juicy).
Roast for 18–22 minutes, tossing once, until caramelized and slightly crisp at the edges.

Make the tahini drizzle

Whisk tahini, lemon juice, and salt.
Slowly add cold water until smooth and pourable.

Finish the dish

While mushrooms are hot, drizzle with pomegranate molasses.
Spoon tahini over loosely (don’t blanket it).
Finish with nuts and herbs.

Serving Suggestions

Serve warm with flatbread or sourdough
Spoon over labneh or whipped feta
Use as a topping for grain bowls or roasted vegetables

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