Slice the mushroom stems off (option to save for dressing) Slice about 1/2" 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 mins.
Preheat the oven to 425*F.
Bake the mushrooms for about 10 mins. Check and see if they are done - otherwise flip them and bake another 10 mins. ** I used a conventional oven and only cooked them 10 mins 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.
Serve topped with any of your favorite burger toppings ie, onion, ketchup, lettuce etc. Optional dressing with the mushroom stems - I used the few mushroom stems threw it in the vitamix with some tofu, water, nutritional yeast, Braggs liquid aminos, yellow mustard and blended it to create a thick creamy sauce. Can use it on the burger and a fresh side salad. I used garlic flakes rather than fresh garlic, only because I didn't feel like having a strong garlic flavor to it.Adapted from The China Study Quick & Easy Cookbook