Jordanian Thyme & Lemon Roasted Mushrooms with Tahini Drizzle

Category Side Dish | Vegan | Oven-Roasted
Servings 3-4
Prep Time 10 minutes
Cook Time 25 Minutes

Intro

Earthy mushrooms roasted until deeply caramelized, finished with fragrant Jordanian thyme and bright lemon. A creamy tahini drizzle pulls everything together, making this dish perfect as a side, mezze plate, or plant-based main when paired with warm bread.

Ingredients

For the Mushrooms

1 lb mixed mushrooms (cremini, oyster, or portobello), torn
2 tbsp olive oil
1½ tsp Jordanian thyme
½ tsp smoked paprika
Salt & black pepper, to taste
Zest of ½ lemon

Tahini Drizzle

¼ cup tahini
2 tbsp lemon juice
1 small garlic clove, grated
2–4 tbsp cold water (to thin)
Salt, to taste

To Finish

Extra Jordanian thyme
Chopped parsley or dill

Instructions

Roast the Mushrooms

Preheat oven to 425°F (220°C).
Toss mushrooms with olive oil, Jordanian thyme, smoked paprika, salt, pepper, and lemon zest.
Spread on a baking sheet in a single layer.
Roast for 22–25 minutes, flipping once, until golden, crispy at the edges, and juicy inside.

Make the Tahini Drizzle

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

Assemble & Serve

Transfer mushrooms to a serving plate.
Drizzle generously with tahini sauce.
Finish with extra thyme and fresh herbs.

Serving Suggestions

Serve with warm pita or flatbread
Spoon over hummus or labneh
Use as a filling for wraps or grain bowls

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