Grilled Portobello Mushrooms & Arugula Salad with Balsamic Miso Dressing
A favorite of vegetarians and carnivores alike, this grilled salad is the easy way to elevate your next cookout as either a main or a side dish.
Let's get grilling
In a small saucepan, combine the balsamic vinegar, white miso, soy sauce and brown sugar. Put it over medium heat until the liquid starts to boil, about 5 minutes. Remove the pan from the heat and pour 1/4 cup of the mixture into a small bowl reserving it for the salad dressing.
Build a charcoal fire for both direct and indirect grilling, by situating Kingsford® Original Charcoal on only one side of the grill, leaving the other side empty. Preheat the grill to 400°F.
In a small bowl, combine the diced tomatoes, onions and basil.
Apply 1 tablespoon olive oil to the outside of each portobello mushroom cap and season with salt.
Grill the mushroom caps over direct heat for 1 minute on each side. Remove them from the grill and fill each cap with 1/3 cup of the tomato, onion and basil mixture. Drizzle generously with balsamic-miso pan sauce.
Put the stuffed mushroom caps over indirect heat, away from the coals, close the grill lid and cook until the mushrooms soften, about 15 minutes.
For the salad dressing: Whisk 1/4 cup of olive oil and the lemon juice into the 1/4 cup of reserved balsamic-miso pan sauce.
Make 4 individual beds of arugula. Transfer the mushroom caps on top of each bed. Top with feta cheese and drizzle with the salad dressing.
red onions, diced
portobello mushroom cap, stems and dark gills removed
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal
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