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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.
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.
Whisk tahini, lemon juice, garlic, salt, and cold water until smooth and pourable.
Transfer mushrooms to a serving plate.
Drizzle generously with tahini sauce.
Finish with extra thyme and fresh herbs.
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