My Publix

Loading...

Find a Store

Advanced Search

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

My Shopping List

Loading...

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

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

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.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

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

Veggie-Stuffed Portabellas and Cucumber Barley

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

Cooking Sequence


-- Preheat oven

-- Prepare mushrooms and begin to bake - 25 minutes

-- Prepare salad, complete mushrooms, and serve - 15 minutes


Cooking Instructions

Veggie-Stuffed Portabellas

Ingredients

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)

Steps


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.

Cucumber Barley Salad

Ingredients

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)

Steps


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.

Aprons Advice

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

Shopping List

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

Items You May Need to Buy

Nutritional Information

Veggie-Stuffed Portabellas

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%

Cucumber Barley Salad

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%