Roasted Edamame and Mushrooms (Easy Mukimame Side Dish)

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Sneak Preview: This roasted edamame and mushroom side dish uses shelled edamame (mukimame), garlic oil, and either soy sauce or balsamic vinegar for a savory oven-roasted vegetable dish ready in about 20 minutes.

ROASTED EDAMAME AND MUSHROOMSPin

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The first time my husband brought home edamame, it came steamed and still in the shell. We didn’t know what to do with it—so we ate the whole thing, pods and all, like sugar snap peas. It wasn’t our best moment. After a quick call to the restaurant (this was before we googled everything), we learned to pop out the tender beans and skip the shells.

Fast forward a few years, and now we keep shelled edamame—aka mukimame—on hand for snacking and tossing into recipes like this one. Add mushrooms, a splash of balsamic or soy sauce, and garlic oil, and you’ve got a savory, oven-roasted side that’s unexpectedly hearty.

  • Readers Say…

    “Really good. Used chili infused olive oil.”–AVRIL

Ingredients & Substitutions

MUKIMAME (SHELLED EDAMAME): Use one 16-ounce bag, thawed before roasting.

FRESH MUSHROOMS: Button or baby bella mushrooms, sliced.

GARLIC-FLAVORED OLIVE OIL: Adds depth—plain olive oil also works.

SOY SAUCE OR BALSAMIC VINEGAR: Choose based on the flavor profile you prefer.

SALT: Start light—soy sauce adds some saltiness.

BLACK PEPPER: Freshly ground is best.

edamame and mushrooms in a serving dish on top of a hot pad.Pin
Yield: 6 servings

Roasted Edamame and Mushrooms (Easy Mukimame Side Dish)

By Paula Rhodes
This roasted edamame and mushroom recipe is chewy, savory, and full of umami. Tossed with garlic oil and your choice of soy sauce or balsamic, it’s a quick and satisfying side dish—or a plant-based main when you need one.
5 from 1 vote
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Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Ingredients
 

  • 1 16-ounce (454 g) bag frozen mukimame (shelled edamame, thawed)
  • 8 ounces (227 g) fresh button mushrooms or baby bellas (sliced)
  • 2 tablespoons garlic-flavored olive oil
  • 2 tablespoons soy sauce or balsamic vinegar
  • ¼ teaspoon table or sea salt
  • ⅛ teaspoon freshly ground black pepper

Instructions

  • Marinate the veggies: Place 1 16-ounce (454 g) bag frozen mukimame in a gallon-size ziplock bag with 8 ounces (227 g) fresh button mushrooms or baby bellas, 2 tablespoons garlic-flavored olive oil, and 2 tablespoons soy sauce or balsamic vinegar. Let sit while preheating the oven to 450˚F.
  • Prep the pans: Line a rimmed cookie sheet with foil or a silicone mat. Use either two cookie sheets or roast in batches.
  • Roast until golden: Spread half the mixture in a single layer on the baking sheet so the edamame and mushrooms develop browned edges instead of steaming. Roast at 450°F for 15 minutes, stirring once. Repeat with the second half.
  • Season and serve: Sprinkle with ¼ teaspoon table or sea salt and ⅛ teaspoon freshly ground black pepperr (or to taste). Serve hot or at room temperature.

Notes

Serving Suggestions
This makes a hearty side dish for roasted meats, rice bowls, or grain salads. You can also serve it over quinoa or farro for a simple vegetarian main.
Storage Tips
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to revive the roasted texture—microwaving makes it soft but still tasty.

Equipment

Nutrition

Serving: 1 | Calories: 53kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 134mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.4mg

All images and text ©️ Paula Rhodes for SaladinaJar.com

Final Thoughts

We may have started out chewing edamame pods by mistake, but this recipe shows how far a little roasting—and a little learning—can go. With just a few pantry staples and a hot oven, mukimame turns into something nutty, hearty, and way more interesting than a side salad. Whether you’re serving it alongside dinner or enjoying it as a meatless main, it’s a dish worth keeping in your back pocket.

— Paula, Home Economist
Homemade Food Worth Sharing

Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!

 Related Posts

This recipe was inspired by the Roasted Green Beans with Mushrooms, Balsamic, and Parmesan from Kalyn’s Kitchen.

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Paula Rhodes, Owner and Author Salad in a Jar

Paula Rhodes, Home Economist & Owner

As a retired home economist, I created Saladinajar.com to prove that you don’t have to be a chef to find joy in creating food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my favorite ways to do that.

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5 from 1 vote

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Recipe Rating




7 Comments

  1. 5 stars
    Really good used chilli infused olive oil

    Reply

  2. What a great idea! I love these from the freezer section, but roasting them with mushrooms is a terrific idea. Try them in a succotash! Waayyyy better than lima beans.

    Reply

    1. Piper,
      Can you believe I have never made succotash? I love lima beans so I know I would love it with edamame, too.

      Reply

  3. Yum! Looks worth trying, & easy!

    Reply

  4. This looks and sounds so tasty! You think of the tastiest things!
    Though I wouldn’t use foil with balsamic vinegar. As some are rather “vinegary”, and I would worry about the reaction with the foil. But that’s me.

    Reply

    1. Good point, Nancy. I always use the silicone liners myself but people don’t always have those.

      Reply