- 8 oz Pork sausage
- 1/2 lb Mushrooms, diced
- 1/4 lb Monterey Jack, shredded
- 1/2 c Butter, melted
- 1/3 16oz pkg frozen phyllo
- 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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