-
1
In 10 inch skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally.
-
2
With slotted spoon, remove sausage mixture to paper towels to drain.
-
3
In large bowl, mix sausage mixture and shredded cheese.
-
4
With knife, cut phyllo lengthwise into 2 inch wide strips.
-
5
Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out.
-
6
Place 1 strip of phyllo on work surface; brush top lightly with melted butter.
-
7
Place about 1 teaspoon sausage mixture at end of strip.
-
8
Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle.
-
9
Continue folding over at right angle.
-
10
Continue folding over at right angles until you reach the end of the strip to form a triangular-shaped package.
-
11
Place package, seam-side down, in 15 1/2 X 15 1/2 inch jelly-roll pan; brush with butter.
-
12
Repeat with remaining phyllo strips and sausage mixture.
-
13
If not serving right away, cover with foil and refrigerate.
-
14
To serve, preheat oven to 425 degrees F.
-
15
Bake triangles 15 minutes or until golden.
