Mushroom Tartlets with Sun-Dried Tomato Pesto & Gorgonzola Cheese

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Kristen Parker

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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