Roasted Edamame and Mushrooms (Easy Mukimame Side Dish)

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.

6 servings

edamame and mushrooms in a serving dish on top of a hot pad.

Prep Time 5

Cook Time 15

Total Time 20

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 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. 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.

Nutritional Information