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Publix Aprons Recipes

Veggie-Stuffed Portabellas and Cucumber Barley

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Preheat oven
  • Prepare mushrooms and begin to bake - 25 minutes
  • Prepare salad, complete mushrooms, and serve - 15 minutes

Veggie-Stuffed Portabellas and Cucumber Barley Salad

Veggie-Stuffed Portabellas

1 red bell pepper (rinsed)
2 small yellow squash (rinsed)
1 medium zucchini (rinsed)
1 shallot (rinsed)
2 tablespoons unsalted butter, divided
3/4 cup canned Italian-style diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup panko (Japanese bread crumbs)
cooking spray
4 large portabella mushroom caps (rinsed)

  1. Preheat oven to 425°F. Cut pepper in half; remove seeds and membrane. Cut pepper into thin slices; then cut slices in half. Cut squash and zucchini in half lengthwise; slice thinly. Remove ends and peel from shallot; chop finely. ,Li>Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the butter in pan; swirl to coat. Add shallots and fresh cut vegetables; cook 2–3 minutes or until vegetables begin to soften.
  2. Stir in tomatoes, tomato paste, salt, and pepper. Cook 3–4 minutes, stirring occasionally, or until vegetables are softened.
  3. Meanwhile, place remaining 1 tablespoon butter in microwave-safe bowl. Microwave on HIGH 1–2 minutes or until melted. Stir in bread crumbs (mixture will be crumbly).
  4. Coat 2-quart baking dish with cooking spray; place mushrooms in dish. Divide vegetable mixture among mushrooms; sprinkle with bread crumb mixture. Bake 10–15 minutes or until golden and mushrooms are softened. Serve.
CALORIES (per 1/4 recipe) 140kcal; FAT 6g; CHOL 15mg; SODIUM 450mg; CARB 19g; FIBER 4g; PROTEIN 5g; VIT A 35%; VIT C 100%; CALC 6%; IRON 10%
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Cucumber Barley Salad

2 cups water
1 cup quick-cooking barley
1 seedless cucumber (rinsed)
1 sweet onion (rinsed)
1/2 cup Italian dressing
1/2 cup vanilla almond low-sugar granola (optional)

  1. Place water and barley in microwave-safe bowl. Cover and microwave on HIGH 5–7 minutes or until barley is soft and water is absorbed.
  2. Meanwhile, peel cucumber and cut in half lengthwise. Cut into 1/4-inch slices. Remove ends and peel from onion; slice onion thinly.
  3. Stir remaining ingredients (except granola) into barley until evenly coated. Sprinkle with granola, if using, and serve.

CALORIES (per 1/4 recipe) 260kcal; FAT 13g; CHOL 0mg; SODIUM 410mg; CARB 32g; FIBER 4g; PROTEIN 5g; VIT A 0%; VIT C 4%; CALC 4%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 2 tbsp unsalted butter

Dry Grocery
Add to your grocery list 1/2 cup Italian dressing
Add to your grocery list 3/4 cup canned Italian-style diced tomatoes
Add to your grocery list cooking spray
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list 1/2 cup panko (Japanese bread crumbs)
Add to your grocery list 1 cup quick-cooking barley
Add to your grocery list 1 tbsp tomato paste
Add to your grocery list 1/2 cup vanilla almond low-sugar granola (optional)

Add to your grocery list 1 cucumber
Add to your grocery list 4 large portabella mushroom caps
Add to your grocery list 1 red bell pepper
Add to your grocery list 1 shallot
Add to your grocery list 1 sweet onion
Add to your grocery list 2 small yellow squash
Add to your grocery list 1 medium zucchini

Suggested Items
Add to your grocery list brown and wild rice blend
Add to your grocery list fresh fruit with granola

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Utensils & Cookware

  • large sauté pan
  • 2-quart baking dish
  • 2 microwave-safe bowls (1 with lid)
  • vegetable peeler
  • cooking spoons
  • knife and cutting board
  • measuring utensils
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Aprons Advice

The cucumber salad can also be made with bulgur wheat instead of barley.
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Recipe Version vege0011