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Jordanian Thyme & Lemon Roasted Mushrooms with Tahini Drizzle

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.

  • Category Side Dish | Vegan | Oven-Roasted

  • Servings 3-4

  • Prep Time 10 minutes

  • Cook Time 25 Minutes

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