Name: Cheesy Spinach Artichoke & Mushroom Stuffed Baguette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 large baguette (about 24 inches long); 2 tablespoons olive oil; 1 cup mushrooms, sliced; 3 cloves garlic, minced; 1 can (14 oz) artichoke hearts, drained and chopped; 2 cups fresh spinach, chopped; 8 oz cream cheese, softened; 1/2 cup sour cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (for garnish)

Description

A crusty baguette is hollowed out and filled with a creamy, cheesy mixture of spinach, artichoke hearts, and sautéed mushrooms, then baked until golden and bubbling. Perfect as a crowd-pleasing appetizer or a hearty main course.

Ingredients

1 large baguette (about 24 inches long)
2 tablespoons olive oil
1 cup mushrooms, sliced
3 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise. Hollow out the soft bread from both halves, leaving about a 1/2-inch shell. Set the bread aside for another use or toast for breadcrumbs.
In a skillet over medium heat, heat olive oil. Add mushrooms and cook until browned and liquid has evaporated, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
Add chopped artichoke hearts and spinach to the skillet. Cook for 2-3 minutes until spinach is wilted. Season with salt, pepper, and red pepper flakes if using. Remove from heat and let cool slightly.
In a large bowl, mix together cream cheese, sour cream, mozzarella, and Parmesan until smooth. Fold in the mushroom-artichoke-spinach mixture until fully combined.
Spoon the filling into the hollowed-out bottom half of the baguette, spreading evenly. Place the top half over the filling, pressing gently.
Wrap the stuffed baguette in aluminum foil and place on a baking sheet. Bake for 20 minutes. Then open the foil and bake for an additional 10 minutes, or until the top is golden and crusty and the filling is hot and bubbly.
Let rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

You can customize the seasonings to taste. For extra flavor, add a pinch of nutmeg to the filling or sprinkle with extra Parmesan before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American