Dijon and poultry go hand in hand. This is a succulent roasted chicken topped with a delicious coating of Dijon mustard and herbs. Enjoy!
First, collect the following ingredients:
4 large Portobella caps, 4 to 6 inches in diameter
1 cup extra virgin olive oil
1 cup red or white wine vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 tsp thyme
1 tsp fresh ground black pepper
1 tsp salt
Remove the stems from each of the mushrooms caps. Combine the remaining ingredients (not the mushrooms) and blend well with a whisk. Let the marinade sit for 1 hour. Place the mushrooms in a shallow non-metallic dish or pan and pour the marinade over the mushrooms.
Let the mushrooms marinate for 10 minutes, turning occasionally to ensure complete coating. Remove the mushrooms from the marinade and place on the hot grill. Grill on each side for 2 to 3 minutes. Remove from the grill, slice, and serve immediately. Mushrooms act like sponges, so marinate the mushrooms for only a short period of time Enjoy!