born and raised: Stuffed and Stacked

I suppose we are moving into Autumn, but this 90 degree weather certainly is no indication of that. I can tell that the seasons are shifting- I am all of a sudden waking up before the sun, and the plants are starting to shed. The plants seem a bit confused. We are still getting tomatoes and summer squash, even though the plants look like they are ready to be composted. We are still getting basil too. I want to make the most of this strange growing season, but I really want to be eating soup and starch and fungi.
For now we are combining the two, and embracing our summerfall limbo.
Stuffed mushrooms. Or, rather: Stacked mushrooms.
I started by caramelizing red and yellow onions with a little olive oil and a little maple syrup.
When the onions looked beautiful I piled them on the upturned underbellies of portobello mushrooms. On top of that a thick slice of tomato, and some fresh local goat cheese. I drizzled a little balsamic and and olive oil over all of it, and of course, salt and pepper.