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Raspberry Mushroom Kabobs

Source: Smucker's®
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  Makes 12 kabobs
RECIPE INGREDIENTS
1 pound button mushrooms
1 cup (12 ounce jar) Smucker’s Red Raspberry Preserves
1/2 cup red wine vinegar
1 teaspoon mustard
1 clove garlic, minced
1 tablespoon chopped parsley
salt and pepper, to taste
Raspberry Mushroom Kabobs Recipe at Cooking.com
DIRECTIONS
Remove mushroom stems and reserve for another use. Blanch mushroom caps in boiling salted water for 5 minutes.


Dissolve preserves in red wine vinegar. Stir in mustard, garlic, parsley, salt and pepper. Drain cooked mushrooms and add to sauce to cool. (Recipe can be prepared to this point up to 3 days in advance.)


Thread 3 to 4 mushrooms on each of 12 skewers. Place skewers on preheated grill. Cook for 3 minutes on each side before serving.


Recipe reprinted by permission of Smucker's®. All rights reserved.
Date Added: 01/01/2008
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