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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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Ingredients
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1 cup tomatoes, diced
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0.5 cup red onions, diced
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3 tbsp. chopped basil
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4 portobello mushroom cap, stems and dark gills removed
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0.5 cup olive oil
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salt
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1 tbsp. lemon juice
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4 cup arugula
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0.5 cup feta cheese
Balsamic-Miso Pan Sauce
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0.25 cup balsamic vinegar
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0.25 cup white miso (To substitute soy sauce in place of white miso, only use half the amount of soy sauce)
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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)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
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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