Lebanese Spiced Mushrooms
Embark on a flavor journey with these irresistible Lebanese Spiced Mushrooms, a dish that transforms simple button or cremini mushrooms into a warm, aromatic side bursting with Middle Eastern flair. Sautéed in olive oil and garlic, the mushrooms soak up a vibrant blend of bold spices, including cumin, coriander, smoked paprika, and a hint of cinnamon, for a perfectly balanced depth of flavor. Finished with a zesty drizzle of lemon juice, chopped fresh parsley, and optional toasted pine nuts for a delightful crunch, this quick recipe—ready in just 25 minutes—is as versatile as it is delicious. Serve it as a sumptuous side, pair it with rice or flatbread for a hearty meal, or enjoy it as a plant-based addition to your mezze spread. With its enticing aroma and rich seasoning, this recipe is a must-try for mushroom lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 500 g Button mushrooms (or cremini mushrooms)
- 3 tbsp Olive oil
- 3 pieces Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground allspice
- 0.5 tsp Smoked paprika
- 0.25 tsp Cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Lemon juice
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Pine nuts (optional, for garnish)
Instructions
Clean the mushrooms by gently wiping them with a damp paper towel. Trim the stems if necessary, and halve any larger mushrooms to ensure even cooking.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the mushrooms to the skillet and toss to coat them in the garlic and oil. Cook for 5–7 minutes, stirring occasionally, until the mushrooms begin to release their juices.
Sprinkle the ground cumin, coriander, allspice, smoked paprika, cinnamon, salt, and black pepper over the mushrooms. Stir well to ensure the mushrooms are evenly coated with the spices.
Continue cooking for another 5–7 minutes until the mushrooms are tender and the juices have mostly evaporated.
Drizzle the lemon juice over the mushrooms and stir to combine. Cook for an additional minute to let the flavors meld.
Remove the skillet from the heat and stir in the fresh parsley.
If desired, toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden, and sprinkle them on top of the mushrooms as a garnish before serving.
Serve the Lebanese spiced mushrooms warm as a side dish or over cooked rice, quinoa, or flatbread for a more filling meal.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2399 mg | 104% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 11.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1949 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
