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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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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.

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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

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

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.

5 Reviews
Rated 5 out of 5 by from First time to grill Portobello This was our first try at grilling Portobello mushrooms and this recipe was easy and tasted so good. Will definately be doing this one again.
Date published: 2023-10-31
Rated 5 out of 5 by from Love Mushrooms! I prepared this for a company luncheon and it was a hit! Especially for the Vegan co-workers who thoroughly enjoyed this delicious salad!
Date published: 2023-10-23
Rated 5 out of 5 by from OMG SO GOOD The flavors meld so well. The miso takes the balsamic dressing up a notch
Date published: 2023-08-12
Rated 3 out of 5 by from Mid I felt that it was lacking some heat. Maybe add red pepper flake.
Date published: 2023-06-15
Rated 5 out of 5 by from At first I wasn't sure but... This ended up being the BEST salad EVER! I was skeptical but glad I gave it a chance!
Date published: 2023-06-14
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