Mushroom hor d' oeuvres with Marsala Wine

25 Phyllo Cups ( 'Atheno's' )
1 wedge Brie cheese, cut into 1/2-inch cubes
approx. 1 1/2 cups finely chopped mushrooms
4 sprigs fresh thyme, leaves removed, stems discarded
EVOO
1/2 cup Marsala wine

Place phyllo cups on a baking sheet. Preheat oven to 400 degrees. Place 1 cube of cheese in each cup. Meanwhile, while oven is preheating, swirl EVOO in a skillet, and heat on med-high. Add mushrooms and saute until almost soft, then add the Marsala wine. Sprinkle with Thyme leaves, and some freshly ground pepper. Cook until wine is reduced. Using a teaspoon, spoon mushroom mixture into phyllo cups. Bake in oven until cheese is melted, and serve hot.