Description
A hearty stuffed baguette loaded with creamy spinach, artichoke hearts, mushrooms, and melted cheese — perfect for a party appetizer or a satisfying main.
Ingredients
Scale
- 1 large French baguette
- 2 tablespoons olive oil
- 1 cup chopped mushrooms (cremini or button)
- 2 cloves garlic, minced
- 5 oz fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Additional mozzarella for topping (about 1/2 cup)
Instructions
- Preheat oven to 375°F (190°C).
- Slice the baguette in half lengthwise. Hollow out some of the bread from each half to create a shallow well, being careful not to break the crust. Set aside.
- In a large skillet, heat olive oil over medium heat. Add mushrooms and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Add spinach and cook until wilted, about 2 minutes. Stir in chopped artichoke hearts and cook for 1 more minute. Remove from heat and let cool slightly.
- In a medium bowl, combine cream cheese, sour cream, mozzarella, Parmesan, salt, pepper, and red pepper flakes (if using). Fold in the cooked vegetable mixture.
- Spread the filling evenly into both halves of the baguette. Sprinkle the top with additional mozzarella.
- Place the filled baguette halves on a baking sheet. Bake for 15–20 minutes, until the cheese is melted and bubbly and the bread is golden.
- Let cool for a few minutes before slicing crosswise into pieces. Serve warm.
Notes
For a crispier top, broil for the last 1–2 minutes. You can also add cooked bacon or chicken for extra protein.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 420 kcal
- Sugar: 4 g
- Fat: 24 g
- Carbohydrates: 34 g
- Protein: 18 g