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Goat Cheese and Mushroom Canapés

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These elegant mushroom and goat's cheese canapés are a sophisticated addition to any drinks party or festive gathering. The savoury depth of the diced cremini mushrooms is brightened with a splash of lemon juice and fragrant fresh thyme, creating a refined topping that feels light yet indulgent. By allowing the mushrooms to marinate and wilt in the dressing, you unlock a rich, earthy flavour that pairs perfectly with the creamy tang of the cheese.

As a versatile vegetarian appetiser, this dish is ideal for hosting as the topping can be prepared in advance. Simply spoon the mixture onto crisp toast points just before serving to ensure the base remains perfectly crunchy. Whether you are serving these at a formal dinner or a casual get-together, they offer a delicious bite-sized treat that is both healthy and satisfying.

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Ingredients for Goat Cheese and Mushroom Canapés

  • 230g cremini stemmed and diced

  • 2 tablespoons lemon juice

  • 60ml olive oil

  • 230g fresh goat cheese

  • 3 tablespoons chopped chives

  • 2 teaspoons chopped fresh thyme

  • 36 toast points

How to make Goat Cheese and Mushroom Canapés

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Mix mushrooms with juice and oil; season with salt and pepper; let sit until wilted, 20 minutes. Mix with cheese, chives and thyme. Serve on toast points.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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