Skip to content
Mighty mushroom traybake recipe

Mighty mushroom traybake recipe

74 ratings

Jamie says: "This traybake absolutely ticks the box for easy midweek cooking. Roasting all the ingredients together allows them to mingle as they cook, so you get maximum flavour with very little effort." See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 396 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 800g potatoes
  • 4 garlic cloves
  • 2 red onions
  • ½ a bunch of fresh rosemary (15g)
  • 1 fresh red chilli (optional)
  • olive oil
  • 500g mixed mushrooms
  • 2 x 400g tins cannellini beans
  • red wine vinegar
  • 4 heaped tbsp soured cream

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 16%
  • Sugars

    8g 9%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 61.4g Protein 15.8g Fibre 13.9g


Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200 ̊C, fan 180¡C. Scrub the potatoes, peel the garlic and onions, then slice everything 0.5cm thick, chucking it in a large, shallow roasting tray (30 x 40cm) as you go. Strip in most of the rosemary leaves, then finely slice and add most of the chilli, if using. Add a pinch of sea salt and black pepper and 1 tbsp oil, toss well, arrange in a fairly even layer and roast for 40 mins. Halfway through cooking, roughly tear and toss in the mushrooms, leaving any smaller ones whole.
  2. Pull the tray out of the oven, drain the beans and stir them in, along with 1 tbsp vinegar. Sprinkle over the remaining rosemary leaves and chilli, then return to the oven for a further 20 mins, or until everything is golden and delicious.
  3. Divide the traybake between plates, with a dollop of soured cream on top. Lovely served with some steamed greens or dressed baby spinach.

See more Jamie Oliver recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.