Ingredients
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400g cremini or button mushrooms, cleaned and halved button mushrooms400g cremini or button mushrooms, cleaned and halved
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2 tablespoons za’atar spice blend za’atar spice blend2 tablespoons za’atar spice blend
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2 tablespoons lemon juice lemon juice2 tablespoons lemon juice
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1 teaspoon smoked paprika smoked paprika1 teaspoon smoked paprika
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1 tablespoon pomegranate molasses pomegranate molasses1 tablespoon pomegranate molasses
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1/2 teaspoon sea salt sea salt1/2 teaspoon sea salt
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1/4 teaspoon black pepper black pepper1/4 teaspoon black pepper
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1 red bell pepper, roasted, peeled and seeded red bell pepper1 red bell pepper, roasted, peeled and seeded
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1/4 cup walnuts walnuts1/4 cup walnuts
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1 tablespoon tomato paste tomato paste1 tablespoon tomato paste
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1 tablespoon lemon juice (for sauce) lemon juice1 tablespoon lemon juice (for sauce)
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1 tablespoon fresh parsley, chopped fresh parsley1 tablespoon fresh parsley, chopped
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1 teaspoon cumin cumin1 teaspoon cumin
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Wooden or metal skewers skewersWooden or metal skewers
Directions
Serve warm as a main dish or as part of a mezze platter, alongside warm flatbread, crisp salad, or herbed rice. For extra smokiness, grill mushrooms over charcoal. Muhammara keeps refrigerated for up to 4 days. Substitute walnuts with sunflower seeds for a nut-free version.
Steps
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1
Done
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In a large bowl, toss mushrooms with za’atar, lemon juice, minced garlic, smoked paprika, pomegranate molasses, salt, and black pepper. Marinate for 15–20 minutes. |
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2
Done
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Meanwhile, prepare the muhammara drizzle: Blend together roasted red bell pepper, walnuts, tomato paste, 1 tablespoon lemon juice, cumin, a pinch of salt, and 2 tablespoons water until smooth. Adjust seasoning as needed. |
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3
Done
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Thread marinated mushrooms onto skewers. |
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4
Done
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Preheat grill (or grill pan) to medium-high heat. |
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5
Done
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Grill skewers for 10–12 minutes, turning occasionally, until mushrooms are golden and slightly charred. |
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6
Done
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Arrange grilled mushroom skewers on a platter. Drizzle generously with muhammara, and garnish with fresh parsley. |
