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 Portobello Mushrooms & Arugula Salad with Balsamic Miso Dressing

Balsamic-miso pan sauce gives this arugula salad Asian flair, and a large, stuffed mushroom turns it into a light meal.

Cooking for 4 people


  • 1 cup tomatoes, diced
  • 0.5 cup red onions, diced
  • 3 tbsp. chopped basil
  • 4 portobello mushroom cap, stems and dark gills removed
  • 0.5 cup olive oil
  • salt
  • 1 tbsp. lemon juice
  • 4 cup arugula
  • 0.5 cup feta cheese

Balsamic-Miso Pan Sauce

  • 0.25 cup balsamic vinegar
  • 0.25 cup white miso (To substitute soy sauce in place of white miso, only use half the amount of soy sauce)
  • 2 tbsp. brown sugar

1 Food Prep

  • First, in a small saucepan, combine the ingredients for the balsamic-miso pan sauce, and heat over medium heat until the liquid starts to boil, about 5 minutes. Then, remove the pan from the heat and pour ¼ cup of the mixture into a small bowl, reserving it for the salad dressing.

  • Next, in a small bowl, combine the diced tomatoes, onions and basil.
  • Finally, apply 1 tbsp. olive oil to the outside of each portobello mushroom cap, and season them with salt.

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.
  • Grill the mushroom caps directly over the coals for 1 minute on each side.
  • Remove them from the grill and fill each cap with ⅓ cup of the tomato, onion and basil mixture. Drizzle generously with balsamic-miso pan sauce.
  • Next, put the stuffed mushroom caps on the cooler side of the grate, away from the coals. Close the grill lid and cook until the mushrooms soften, about 15 minutes.
  • For the salad dressing: Whisk ¼ cup of olive oil and the lemon juice into the ¼ cup of reserved balsamic-miso pan sauce.
  • Make 4 individual beds of arugula. Place a stuffed mushroom cap on top of each bed. 
  • Top with feta cheese and drizzle with the salad dressing.
Credit: Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
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