1 pound button mushrooms
1 cup SMUCKER’S(r) 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 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.