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


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.

Cooking for 4 people


  • 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
  • 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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