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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Let's get grilling

1 In a shallow baking dish, whisk together the lime juice, soy sauce, olive oil, garlic powder, cumin and oregano until well blended. Season generously with salt and pepper. Add the mushrooms and flip to coat. Let sit in the marinade for at least 20–30 minutes.
2 While the mushrooms marinate, make the sauce. Place the cilantro, mint, garlic, jalapeño, mayonnaise, Parmesan cheese and lime juice in a food processor or high-speed blender. Process until mostly smooth (you will still have some green specks). Season to taste with salt and set aside.
3 Build a charcoal fire for direct grilling using Kingsford® Charcoal and preheat to medium heat (about 400°F). Brush grate with oil.
4 Place the 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 the mushrooms as they cook. Serve hot with the Aji Verde sauce drizzled over the top.
Cooking for 4 people

Ingredients


The mushrooms

  • lime juice
    2 tbsp.
  • low-sodium soy sauce
    1 tbsp.
  • olive oil
    ¼ cup
  • garlic powder
    1 tsp.
  • ground cumin
    0.5 tsp.
  • dried oregano
    2 tsp.
  • kosher salt and ground black pepper, to taste
  • large portobello mushrooms, stems and gills removed and wiped clean
    4

The sauce

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

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