Description
A crusty baguette stuffed with a creamy, cheesy mixture of spinach, artichokes, and mushrooms, baked until golden and bubbly.
Ingredients
- 1 large baguette
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Cut the baguette in half lengthwise and hollow out some of the bread from the center to create a well.
- In a skillet over medium heat, add olive oil and garlic. Cook for 1 minute, then add mushrooms and sauté until softened, about 5 minutes.
- Stir in the spinach and artichoke hearts, cooking for another 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, salt, pepper, and red pepper flakes until combined.
- Fold the mushroom-spinach-artichoke mixture into the cream cheese mixture until evenly distributed.
- Spoon the filling into the hollowed baguette halves. Place the filled baguette on a baking sheet.
- Bake for 15-20 minutes until the filling is hot and the bread is toasted. Optionally, broil for 2 minutes for a golden top.
- Let cool for 5 minutes, then slice and serve warm.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American