Cheesy Spinach Artichoke & Mushroom Stuffed Baguette
A delightful warm baguette stuffed with creamy cheese, artichokes, spinach, and mushrooms, perfect for any occasion.
Ingredients
For the filling
- 1 tablespoon olive oil for sautéing
- 1 cup finely diced mushrooms use any type of mushroom
- 1 can (14 oz) artichoke hearts, drained and chopped canned artichokes work well
- 1 bag (10 oz) baby spinach can substitute with kale
- 8 oz cream cheese can use reduced-fat for a lighter version
- 1.5 cups shredded mozzarella cheese for creaminess
- 1 cup shredded cheddar cheese
- 3 pieces green onions, sliced
- to taste Salt and black pepper season to preference
For the baguette preparation
- 3 tablespoons butter for brushing
- 3 cloves garlic, minced adds flavor to the butter
- to taste Grated Parmesan cheese for topping
- to taste Fresh basil or parsley, torn for garnish
Instructions
Preparation
- Start by prepping all your ingredients: dice the mushrooms, chop the artichoke hearts, and slice the green onions.
- In a medium-sized pan, warm the olive oil over medium heat. Add the finely diced mushrooms and sauté for about 4-5 minutes until golden and tender.
- Stir in the chopped artichokes and add the baby spinach, cooking until the spinach wilts down (about 2-3 minutes).
- Lower the heat and add the cream cheese, stirring until melted and combined with the vegetables.
- Mix in the mozzarella and cheddar cheese until smooth, then stir in the sliced green onions, salt, and pepper.
Assembling and Baking
- Cut the baguette into four sections and hollow out each piece to make space for the filling.
- Stuff each hollowed baguette section with the cheesy spinach artichoke mixture, packing it tightly.
- In a small bowl, melt the butter and mix in the minced garlic, then brush this mixture over the stuffed baguette sections.
- Preheat your oven to 375°F (190°C) and wrap the stuffed baguette sections loosely in aluminum foil.
- Bake in the preheated oven for about 15 minutes, then uncover and bake for an additional 5 minutes for a crunchy crust.
- Sprinkle grated Parmesan cheese over the top and add torn fresh basil or parsley before serving.
Notes
If you have leftovers, store tightly wrapped in foil or plastic wrap in the fridge for up to 3 days. For longer storage, freeze and reheat in the oven.