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Cheesy Spinach Artichoke & Mushroom Stuffed Baguette

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A warm, gooey baguette stuffed with a creamy spinach, artichoke, and mushroom filling, loaded with melty cheese.

Ingredients

Scale
  • 1 large baguette (about 18 inches)
  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Cut the baguette in half lengthwise. Hollow out the bread from both halves, leaving about a 1/2-inch shell. Reserve the removed bread for another use.
  3. In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until golden and softened, about 5 minutes. Remove from heat.
  4. In a large bowl, combine the cooked mushrooms, spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes. Mix until well combined.
  5. Spoon the filling into the hollowed baguette halves, packing it tightly.
  6. Place the filled halves on the prepared baking sheet. Bake for 15-20 minutes, until the filling is hot and bubbly and the bread is golden and crisp.
  7. Let stand for 5 minutes before slicing. Serve warm.

Notes

For extra crispiness, brush the outside of the baguette with olive oil before baking. You can also add chopped sun-dried tomatoes for extra flavor.

Nutrition

Find it online: https://cheerychop.com/cheesy-spinach-artichoke-stuffed-baguette/