Cheesy Spinach Artichoke & Mushroom Stuffed Baguette
A delightful stuffed baguette filled with creamy cheeses, earthy mushrooms, and vibrant spinach, perfect for sharing at gatherings or cozy nights in.
Ingredients
For the Filling
- 1 large baguette (soft or crusty) Cut in half lengthwise
- 1 cup frozen spinach, thawed and squeezed dry You can use fresh spinach if preferred
- 1/2 cup canned artichoke hearts, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened Should be creamy
- 1/4 cup sour cream For tanginess
- 1/4 cup grated parmesan cheese For a nutty flavor
- 1 clove garlic, minced Adds aromatic goodness
- 1/2 cup mushrooms, sliced and sautéed Adds earthiness to the filling
- to taste Salt & black pepper For seasoning
- 1 tbsp green onions or chives, finely chopped For garnish
Instructions
Preparation
- Carefully cut the baguette in half lengthwise and scoop out the center to create a trough.
- In a mixing bowl, combine the softened cream cheese, sour cream, and minced garlic.
- Add the thawed spinach, chopped artichoke hearts, shredded mozzarella, and half of the grated parmesan cheese. Mix well until evenly blended. Season with salt and black pepper.
- Gently fold in the sautéed mushrooms.
- Spoon the creamy filling into the hollowed-out baguette halves, and sprinkle the remaining parmesan cheese on top.
Baking
- Preheat your oven to 375°F.
- Place the stuffed baguette halves on a baking sheet and bake for 15 to 20 minutes, or until the cheese is bubbly and the baguette is golden brown.
Serving
- Remove the baguettes from the oven, garnish with chopped green onions or chives, slice into bite-sized pieces, and serve warm.
Notes
Experiment with different cheeses and add sun-dried tomatoes or spicy sausage for twists. Serve immediately for the best texture.