Mushroom Tartlets with Sun-Dried Tomato Pesto & Gorgonzola Cheese

Makes 15 tartlets, 2 cups pesto

From the Kitchen of A Chef of Your Own Personal Chef Service

ingredients

Tartlets

15 phyllo pastry tartlet shells
2 tablespoons butter
16 fresh mushroom caps, diced
1/4 cup sun-dried tomato pesto (recipe below)
2 ounces gorgonzola cheese, crumbled

Sun-Dried Tomato Pesto

1 twelve ounce jar sun-dried tomatoes in oil
1/2 cup fresh garlic, peeled
1 cup walnuts, toasted and chopped
8 ounces parmesan cheese, grated
1 cup olive oil
Salt and pepper to taste

See full recipe

Source: Kristen Parker

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