8ounces(227g)fresh button mushrooms or baby bellas - sliced
2tablespoonsgarlic-flavored olive oil
2tablespoonssoy sauce or balsamic vinegar
¼teaspoontable or sea salt
⅛teaspoonfreshly ground black pepper
Instructions
Place 1 16-ounce bag frozen mukimame in a gallon-size ziplock bag with 8 ounces fresh button mushrooms or baby bellas, 2 tablespoons garlic-flavored olive oil, and 2 tablespoons soy sauce or balsamic vinegar. Marinate while preheating the oven to 450˚F.
Prepare rimmed cookie sheet by covering with foil or a silicone liner. Use either two cookie sheets or bake in two batches.
Spread half of edamame and mushrooms in a single layer on cookie sheet. Roast for 15 minutes. Season with ¼ teaspoon table or sea salt and ⅛ teaspoon freshly ground black pepper.