Description
A warm, crusty baguette stuffed with a creamy, cheesy mixture of spinach, artichokes, and mushrooms, perfect for a hearty appetizer or main course.
Ingredients
- 1 large baguette
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise and scoop out some of the bread from both halves to create a hollow for the filling.
- In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms and cook until mushrooms release their liquid and start to brown.
- Add chopped artichoke hearts and spinach to the skillet. Cook until spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
- In a bowl, mix cream cheese, sour cream, mozzarella, and Parmesan until combined. Stir in the vegetable mixture. Season with salt, pepper, and red pepper flakes if using.
- Spoon the filling evenly into the hollowed baguette halves. Press the baguette halves together gently, then wrap in foil and place on a baking sheet.
- Bake for 20 minutes, then open the foil and bake for an additional 10 minutes until the bread is crispy and the filling is hot and bubbly. Let rest for 5 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American