Ingredients Jump to Instructions ↓

  1. Tartlets

  2. 15 phyllo pastry tartlet shells

  3. 2 tablespoons butter

  4. 16 fresh mushroom caps, diced

  5. 1/4 cup sun-dried tomato pesto (recipe below)

  6. 2 ounces gorgonzola cheese , crumbled Sun-Dried Tomato Pesto

  7. 1 twelve ounce jar sun-dried tomatoes in oil

  8. 1/2 cup fresh garlic , peeled

  9. 1 cup walnut s, toasted and chopped

  10. 8 ounces parmesan cheese, grated

  11. 1 cup olive oil

  12. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, melt butter. Add the mushrooms and cook until the mushrooms begin to soften, about 5 minutes. Cool slightly. Combine with the sun-dried tomato pesto. Season to taste with salt and pepper. Spoon mushroom filling into tartlet shells and place on baking sheet. Top with a small amount of gorgonzola cheese. Bake in a pre-heated 350 degree oven for 12 minutes. Just until cheese starts to melt and filling is warm.

  2. Place everything in a food processor except the olive oil, salt and pepper and parmesan cheese. When finely chopped, mix in the remaining ingredients. Blend until well mixed. Keep in refrigerator until ready to use. Left over pesto may be frozen.


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