Mushroom Tartlets with Sun-Dried Tomato Pesto & Gorgonzola Cheese

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.

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.