An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Mushroom and Poblano Tortas

Grilled portobello mushrooms have an earthy and delicious taste that make them a great substitute for meat. Try this one out on your next Meatless Monday.

Cooking for 4 people


  • 8 portobello mushrooms
  • 0.25 cup olive oil
  • 2 tsp. cumin, divided
  • 2 tsp. chili powder, divided
  • kosher salt and ground black pepper, to taste
  • 4 poblano peppers, stemmed and deseeded
  • 4 slices mozzarella cheese
  • 2 avocados
  • 2 limes
  • 0.5 cup sour cream
  • 4 bolillo or French rolls, lightly toasted on the grill
  • 2 large tomatoes, sliced

1 Food Prep

  • Remove the stems from the portobello caps and drizzle both sides with olive oil. Season with 1 tbsp. each of the cumin and chili powder and plenty of kosher salt and ground black pepper.

  • To make your avocado spread, mash the avocado and mix in the juice of 1 lime and plenty of salt.
  • For your sour cream spread, add 1 tsp. of cumin and chili powder, plus the juice from the remaining lime. Season to taste with salt and pepper and set aside.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the mushrooms and poblanos on the grill and cook them for about 10 minutes total, flipping your mushrooms halfway through and the peppers often, until softened and slightly charred. 

  • Add cheese to your mushrooms and grill until melted.

  • To assemble, spread the avocado mash on one side of the rolls and the sour cream mixture on the other side. Add 2 mushrooms to each roll, top it with your peppers and tomato slices and serve warm.

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2 Reviews
Rated 5 out of 5 by from Fun Veggie Choice Nice break from the regular burger, avacado and Poblano, Healthy choice
Date published: 2023-05-31
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