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Aztec-cafe-sign

My Santa Fe: The Aztec Cafe

The Aztec Cafe, a cool little cafe, tucked around the corner from Cowgirl, is one of my favorite hangouts in Santa Fe. My accountability partner and I meet here once a week, going here for the healthy food, as well as the laid back atmosphere and comfy environment. Open less than a year, it has become a locals favorite for sure.

Aztec front counter

Wheat grass shots to super power drinks, you will find a menu with lots of healthy choices, including salads and soups, vegetarian, vegan and raw, as well as their claim to “the best burritos in town,”  and I agree.  I promise, all are delicious. Yesterday I enjoyed the Portobello Sandwich, with portobello mushrooms, sautéed spinach, red peppers, baby greens, shaved parmesan cheese and wheatberry toast.

portobello sandwich

Delicious and presented so beautifully! I love that they always add a slice of grapefruit to every plate. A tasty palette cleanse at the end of a meal.

muesli

My partner enjoyed the House Made Raw Muesli,  (almonds, sunflower seeds, pecans, walnuts, pumpkin seeds, dried fruit, maple syrup, cinnamon, walnuts, pumpkin seeds, dried fruit) served with fresh fruit, maple syrup and almond or soy milk.

We both enjoy the atmosphere and setting.

from dining to counter

In the morning, New Mexico sunshine streams through the windows.

cozy corner in aztec

Great art always lines the walls. fireplace at aztec

Other items I have tried and enjoyed at the cafe are the vegan burrito, vegetarian burrito, Florentine Benedict (to die for), honey oat pancakes, (one of the best pancakes in town), green chile veggie soup,  veggie burger and my ultimate fav…the raw brownie!

The Aztec Cafe is a great place to eat and meet.  I hope you enjoy as much as I do!

See you around Santa Fe!

walking through gate

 

Friday Foodie: Portobello Mushroom Open Face Sandwich

Friday Foodie: Portobello Mushroom Open Face Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Though possibly a stretch to call these little beauties a sandwich, no matter. What they really are is delicious and so easy. These have a perfect combination of nutrition and the olives add just a bit of saltiness.
Ingredients
  • Portobello Open Faced Sandwich
  • 2 Portobello Mushrooms, stems removed
  • 1 medium yellow onion
  • A large handful of baby spinach leaves
  • 8 Kalamata Olives, chopped
  • 1 cup prepared or homemade spaghetti sauce
Instructions
  1. Preheat oven to 375 degrees. While oven is preheating, cut onion in half from root end to tip. Then slice the onion in thin slices. When oven is heated, place mushrooms stem side up on a baking sheet. Bake for twenty minutes. Meanwhile, place skillet on burner set to high, once a few drops of water will scoot across the pan, add 1 Tbs. of water and then immediately add onion slices. Turn heat to medium. Stir onions frequently, turning down heat if they begin to brown to fast. Cook them slowly and they will caramelize, giving them a rich deep flavor. Chop the olives and set aside. A minute or two before the mushrooms are due to come out of the oven, pour spaghetti sauce into skillet and heat through with onions.
  2. Remove mushrooms from the oven and pour off any liquid that has pooled inside. Careful, they are really hot. Sprinkle olives over surface of mushrooms. Layer spinach evenly on each mushroom. Divide onion mixture on top. Place back in oven for about ten minutes until spinach has wilted.
  3. Serve. This makes enough for two with a side salad. If desired, sprinkle with parmesan cheese.