MINI BRUSSELS SPROUT & MUSHROOM SLIDERS

Ingredients 

• 300g brussels sprouts (approx. 8-10 large pieces), halves and stalks trimmed
• 2 tbsp olive oil, divided
• Salt and freshly ground black pepper
• 200g brown mushrooms, finely chopped
• 1 small shallot, finely diced
• 1 garlic clove, minced
• 1 tbsp wholegrain mustard
• 15 ml (1 tbsp) honey
• ½ lemon, juiced
• Fresh parsley, finely chopped (for garnish)

Method 

1. Roast the Brussels sprouts “buns”: Preheat the oven to 200°C (180°C fan). Toss the halved sprouts with 1 tbsp olive oil, salt, and pepper. Spread cut-side-down on a lined baking tray and roast for about 15 minutes, until golden-brown and tender. Set aside to cool slightly.
2. Sauté the mushroom filling: Heat the remaining oil in a frying pan over medium heat. Add shallot and garlic, sautéing until softened (2-3 minutes). Add the chopped mushrooms, season with salt and pepper, and cook until the moisture has evaporated and they start to brown, about 6-8 minutes.
3. Add flavour: Stir in the mustard and maple syrup (or honey, if using) and cook for another minute. Remove the pan from heat, and finish with a squeeze of lemon juice; taste and adjust seasoning as needed.
4. Assemble the sliders: Arrange the roasted Brussels halves cut-side up. Spoon a small mound of the mushroom mixture into each one, pressing lightly to stay in place.
5. Garnish & serve: Sprinkle with chopped parsley and offer immediately as a warm, bite-sized canapé.