Slice the mushroom stems off (option to save for dressing) Slice about 1/2 inch of the mushroom top off (as if slicing a bun).
Combine the balsamic, soy sauce or tamari, garlic, basil, oregano and pepper in a small bowl and mix well.
Place the mushroom caps on a cookie sheet with foil and a little coconut oil (to prevent sticking).
With a large spoon pour the marinade over each mushroom cap and let sit for about 10 minutes.
Preheat the oven to 425 degrees Farenheit.
Bake the mushrooms for about 10 minutes. Check and see if they are done – otherwise flip them and bake another 10 minutes. ** I used a conventional oven and only cooked them 10 minutes on one side and they were all done. **
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.