Juicy Portobello Burgers - Dr. Sebi's Cell Food - Dr. Sebi's Cell Food

Juicy Portobello Burgers - Dr. Sebi's Cell Food

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The weather is getting hotter, so how about firing up the grill for these incredible Juicy Portobello Mushroom Burgers? Make sure you serve these plant-based burgers on top of approved-grain buns, like those made from kamut, spelt or quinoa.


  • 2 large portobello mushroom caps
  • 3 tbsp. grapeseed oil
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. Cayenne pepper
  • 1 tomato sliced
  • 1 avocado sliced
  • 1 cup purslane


  1. Slice the mushroom stems off and slice off about 1/2" of the mushroom top (as if slicing a bun).
  2. Combine grapeseed oil, onion powder, basil, oregano and Cayenne pepper in a small bowl and mix well.
  3. Place mushroom caps on a cookie sheet with foil and a little grapeseed oil (to prevent sticking).
  4. With a large spoon, pour marinade over each mushroom cap and allow to sit about 10 mins.
  5. Preheat oven to 425*F and bake mushrooms for about 10 mins, check the level of preparedness before flipping them to bake another 10 mins.
  6. Place the bottom of the mushroom cap on a plate - add your choice of toppings - and top with the top portion of the baked mushroom cap.

Pair these juicy, plant-based, portobello mushroom burgers with the incredible Dr. Sebi's Cherry Milkshake!