Raspberry Mushroom Kabobs

Raspberry Mushroom Kabobs

4 Reviews 2 Pics
Recipe by  SMUCKER'S®

“Here's a tangy side-dish that will impress your friends and family at your next cookout.”

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Adjust Servings

Original recipe yields 12 kabobs



  1. Remove mushroom stems and reserve for another use. Blanch mushroom caps in boiling salted water for 5 minutes.
  2. 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.)
  3. Thread 3 to 4 mushrooms on each of 12 skewers. Place skewers on preheated grill. Cook for 3 minutes on each side before serving.

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Reviews (4)

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This was really different. It had that little sweetness that your tastebuds weren't expecting. Next time, I'm going to try spacing it with pearl onions and zucchini for color. It went over very well. Thanks for something that I wouldn't have thought of ever doing!



Supper easy! and really yummy. I made the kabobs with a layers of onions. It added more flavor and dimension. I didn't have any parsley, so i left it out.



Me and the little guy liked these, but hubby did not. I have to say that they were a little lacking in the looks deparment, but the flavor was great! I made these the day before to allow them to soak up all the juices before skewering them. They just reminded me of warm mushrooms with raspberry vinegarette-tasty! Thanks for sharing. :)

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Amount Per Serving (12 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 19.8 g
  • 6%
  • Protein
  • 0.8 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 39 mg
  • 2%

Based on a 2,000 calorie diet



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