My Publix


Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List


Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products


Where are my lists from before? Log In


Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.


Hurry and sign up today.


My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Simple Meals

Mesquite Kabobs With Salsa Potato Salad and Marinated Mushrooms

Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare mushrooms and kabobs each through step 1 - 10 minutes

-- Continue mushrooms through step 2; grill kabobs - 20 minutes

-- Prepare potato salad, complete mushrooms; serve - 5 minutes

Mesquite Kabobs With Salsa Potato Salad


8-10 fresh basil leaves, finely chopped

1 tablespoon mesquite grilling seasoning

2 tablespoons extra-virgin olive oil

4 beef (or chicken) and vegetable kabobs (about 1 1/2 lb)

2 tablespoons mild salsa

1/4 teaspoon hot pepper sauce

16 oz Deli red potato salad


-- Preheat grill.

-- Chop basil (1 tablespoon).


1. Combine seasoning and oil; brush over kabobs and let stand 5 minutes.

2. Place kabobs on grill and close lid; grill 13-15 minutes, turning often, or until beef is 145°F (for medium-rare) and chicken is 170°F.

3. Stir basil, salsa, and hot sauce into potato salad. Serve.

Marinated Mushrooms


8 oz whole baby portabellas

1/4 cup water

1/4 cup + 2 tablespoons balsamic vinaigrette, divided

1/2 teaspoon garlic salt

4 oz Monterey Jack cheese with peppers

1 cup grape tomatoes

3 tablespoons shelled sunflower seeds

Juice of 1/2 lemon (1 tablespoon)

3 oz baby arugula salad greens

1/4 cup pre-sliced green onions


-- Cut any larger mushrooms in half.


1. Place mushrooms in medium saucepan with water, 1/4 cup vinaigrette, and garlic salt. Cover and bring to boil on high; then boil 4 more minutes. Drain and let stand, about 10 minutes, to cool.

2. Cut cheese into bite-size pieces and place in medium bowl. Stir in mushrooms, tomatoes, sunflower seeds, lemon juice, and remaining 2 tablespoons vinaigrette.

3. Divide arugula and place in individual salad bowls. Top with mushroom mixture; sprinkle with green onions and serve.

Aprons Advice

-- Complete your meal with garlic bread and apple pie for dessert.

-- Check doneness of kabobs by inserting thermometer through 2- 3 chunks of meat (parallel to the skewers).

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Mesquite Kabobs With Salsa Potato Salad

CALORIES (per 1/4 recipe) 480kcal; FAT 34g; CHOL 75mg; SODIUM 680mg; CARB 22g; FIBER 3g; PROTEIN 20g; VIT A 15%; VIT C 45%; CALC 4%; IRON 10%

Marinated Mushrooms

CALORIES (per 1/4 recipe) 200kcal; FAT 15g; CHOL 30mg; SODIUM 550mg; CARB 10g; FIBER 3g; PROTEIN 10g; VIT A 25%; VIT C 20%; CALC 25%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe