The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Mushroom Bake
Who doesn't love a traybake? Here we take inspiration from our favourite teriyaki sauce and turn it into a moreish mushroom traybake. Nutrient-rich oyster and chestnut mushrooms bake away under a creamy sweet potato mash. Add a sprinkle of peanuts and your one-dish dinner is ready.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 110g baby plum tomatoes
- 4 spring onion
- 2 pak choi
- 2 tbsp sesame oil (Sesame)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 240g chestnut mushrooms
- 3 sweet potato
- 200g oyster mushrooms
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 4 tbsp teriyaki sauce (Soya) (Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Coconut Palm Sugar, Red Chilli puree, Ginger Puree, Lime Juice Concentrate)
- 100g edamame beans (Soya)
Nutritional Information
Calories: 499
Protein: 14g
Carbs: 71g
Fat: 19g
Teriyaki Mushroom Bake
Who doesn't love a traybake? Here we take inspiration from our favourite teriyaki sauce and turn it into a moreish mushroom traybake. Nutrient-rich oyster and chestnut mushrooms bake away under a creamy sweet potato mash. Add a sprinkle of peanuts and your one-dish dinner is ready.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Trim the pak choi and cut into bite-sized pieces. Roughly chop the chestnut and oyster mushrooms. Cut the spring onions into 2cm pieces. Add all to a large baking dish with the whole tomatoes. Toss with half the sesame oil, the teriyaki sauce and a pinch of sea salt. Bake for 12-15 mins.
- Bring a saucepan filled with lightly salted hot water to a boil. Roughly chop the sweet potatoes into cubes (peel optional), and add to the saucepan. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with the tamari, half the cream, remaining sesame oil, a pinch of sea salt and black pepper.
- After 12-15 mins of baking, remove the dish from the oven. Add the edamame and remaining cream and mix. Top with a layer of mash. Roughly chop the peanuts and scatter them over the mash. Bake for 10-12 mins, until the filling is bubbling and the peanuts are toasted.
- Serve at the table.
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