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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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 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

1

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.

2

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.

3

In a small bowl, combine the diced tomatoes, onions and basil.

4

Apply 1 tablespoon olive oil to the outside of each portobello mushroom cap and season with salt.

5

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.

6

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.

7

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.

8

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.

Cooking for 4 people

Ingredients


  • balsamic vinegar
    0.25 cup
  • white miso
    0.25 cup
  • brown sugar
    2 tbsp.
  • tomatoes, diced
    1 cup
  • red onions, diced
    0.5 cup
  • chopped basil
    3 tbsp.
  • portobello mushroom cap, stems and dark gills removed
    4
  • olive oil
    0.5 cup
  • salt
  • lemon juice
    1 tbsp.
  • arugula
    4 cup
  • feta cheese
    0.5 cup

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal


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