Raspberry Mushroom Kabobs

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Raspberry Mushroom Kabobs to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Raspberry Mushroom Kabobs, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound button mushrooms
• 1 cup 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 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

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

Step 2: Technique & Execution

Place skewers on preheated grill

Step 3: Technique & Execution

Cook for 3 minutes on each side before serving.