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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Peruvian Portobellos

If you love cilantro, jalapeño and mint and haven’t tried Aji Verde sauce, this is the recipe for you. Drizzled on top of marinated grilled portobello caps, this light dish doesn’t skimp on flavor.

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Cooking for 4 people


  • 4 large portobello mushrooms, stems and gills removed and wiped clean


  • 2 tbsp. lime juice
  • 1 tbsp. low-sodium soy sauce
  • ¼ cup olive oil
  • 1 tsp. garlic powder
  • 0.5 tsp. ground cumin
  • 2 tsp. dried oregano
  • kosher salt and ground black pepper, to taste

Aji Verde Sauce

  • 1.5 cup fresh cilantro leaves
  • 0.3 cup fresh mint leaves
  • 2 cloves garlic
  • 1 jalapeño pepper, seeded
  • 0.5 cup mayonnaise
  • 0.25 cup grated Parmesan cheese
  • 1 tbsp. fresh lime juice
  • kosher salt, to taste

1 Food Prep

In a shallow baking dish, whisk together your marinade ingredients. Add your mushrooms to the marinade and flip to coat. Let your mushrooms marinate for at least 20–30 minutes.

While your mushrooms marinate, make your Aji Verde sauce. Place your sauce ingredients together in a food processor or high-speed blender. Process until mostly smooth (you will still have some green specks). Season to taste with additional salt if needed and set aside.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets

Method: Direct-Heat Grilling

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.

  • Place your mushrooms on the grill and cook until deep brown and caramelized, about 3–4 minutes on each side. If there is any marinade leftover, you can brush your mushrooms as they cook. 

  • Serve your mushrooms hot with the Aji Verde sauce drizzled over the top.
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