8 oz Pork sausage

1/2 lb Mushrooms, diced

1/4 lb Monterey Jack, shredded

1/2 c Butter, melted

1/3 16 oz pkg. frozen phyllo

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In 10" skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally. With slotted

spoon, remove sausage mixture to paper towels to drain. In large bowl, mix

sausage mixture and shredded cheese.

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With knife, cut phyllo lengthwise into 2" wide strips. Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out.

Place 1 strip of phyllo on work surface; brush top lightly with melted butter. Place about 1 teaspoon sausage mixture at end of strip. Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle. Continue folding over at right angle. Continue folding over at right angles until you reach the end

of the strip to form a triangular-shaped package. Place package, seam side down, in 15 1/2" X 10 1/2" jelly roll pan; brush with butter.

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Repeat with remaining phyllo strips and sausage mixture. If not serving right away,

cover with foil and refrigerate.

To serve, preheat oven to 425 deg F. Bake triangles 15 minutes or until golden. Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.

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