Preheat oven to 400 F.
Place the mushroom caps on a baking sheet and season to taste with salt and pepper.
4 portobello mushroom caps, Sea salt and freshly ground black pepper
In a small bowl, combine the balsamic vinegar, olive oil, coconut aminos, and garlic.
¼ cup balsamic vinegar, ¼ cup olive oil, 2 tbsp. coconut aminos, 2 garlic cloves
Generously brush the mushroom caps with the balsamic vinegar mixture.
Place in the oven and bake for 20 minutes, turning at the halfway point and brushing with the remaining sauce.
Serve the mushrooms with fresh parsley to taste.
Fresh parsley