Instructions: Preheat oven to 400 . Chop mushrooms, onion and parsley. In large skillet, combine mushrooms, onion, parsley, wine and hot pepper sauce. Cover. Cook 5 - 7 minutes until mushrooms are tender, stirring occasionally. Uncover and cook until liquid has evaporated. Cool. Lightly brush 1 sheet of phyllo dough with melted butter. Place another sheet of dough on top of first sheet. Brush with butter. Repeat with remaining dough and butter. Cut the stack into 2 - 1/2 inch squares. Gently press each piece into an ungreased mini muffin pan. Place about 2 teaspoons mushrooms mixture in each cup. Top each with cheese cube. Bake for 15 - 18 minutes or until light brown. Serve warm.

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