Wild Mushroom Tostadas with Whipped Queso Fresco & Cilantro-Cotija Pesto

Ingredients

• 1 cup roasted pumpkin seeds
• ½ bunch fresh cilantro, stems trimmed 2 inches from the bottom
• 1 cup fresh basil leaves
• 1 cup olive oil, plus extra for storage
• ½ serrano chile or 1 jalapeño, coarsely chopped (include seeds for additional spice)
• 2 garlic cloves, coarsely chopped
• ½ cup crumbled Cacique Cotija
• Salt and freshly ground black pepper
• 8 ounces Cacique® Queso Fresco
• ¼ cup Cacique® Crema Mexicana
• Salt and pepper to taste
• 1 pound Portobello or hen of the woods mushrooms
• 3 Tbsp. olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 sprig fresh thyme, just the leaves