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Raspberry Mushroom Kabobs
Makes 12 kabobs
- 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
Remove the mushroom stems and reserve for another use. Blanch the mushroom caps in boiling salted water for 5 minutes.
Dissolve the preserves in the red wine vinegar. Stir in the mustard, garlic, parsley, salt and pepper. Drain the cooked mushrooms and add to the 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 the skewers on a preheated grill. Cook for 3 minutes on each side before serving.
Recipe reprinted by permission of Smucker's. All rights reserved.
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