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      RECIPE TITLE "Raspberry Mushroom Kabobs"
    Source: Smucker's®,
    courtesy of

    yieldsMakes 12 kabobs time--difficulty easy

    Since you've got the grill going, might as well toss these on. Button mushrooms make great little appetizers while you wait for the rest of the meal. Tthreaded on skewers then basted with a sauce made with red raspberry preserves, red wine vinegar, mustard and garlic.


    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

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    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.

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